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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Got this off of Rachael Ray's 30 Minute Meals. It pretty much follows her recipe. Quick and Excellent! The more gravy you make, the thinner your pie will be - but we liked a lot extra gravy for the potatoes! Ingredients:
1 lb ground round |
1 onion, chopped (i use a small onion) |
2 garlic cloves, minced |
salt, to taste |
pepper, to taste |
1 (15 ounce) can cooked diced carrots (i only use half) |
3 -4 tablespoons butter |
3 -4 tablespoons flour |
1 (10 3/4 ounce) can beef broth |
8 small russet potatoes |
3 tablespoons butter, to taste |
3 tablespoons sour cream (i use heaping) |
1/4 cup milk, to taste |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 400°F.
2. Peel and dice potatoes and cook in boiling salted water until tender.
3. In a large skillet, brown beef, onions and garlic.
4. Drain fat if necessary.
5. Add carrots, salt and pepper.
6. In small pan whisk butter and flour together to make a roux.
7. Add beef broth and cook until thickened.
8. Add the gravy to the beef mixture.
9. Transfer to a greased casserole dish.
10. When potatoes are tender, drain and mash with butter, sour cream, milk, salt and pepper.
11. Spread potatoes on top of beef mixture and bake until potatoes are golden on top, 15-20 minutes.
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