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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A quick and easy all in one meal!! My hubby loves it.. And can't get enough.. Ingredients:
2 lbs potatoes, such as russet, peeled and cubed |
2 tablespoons sour cream or 2 tablespoons butter, to taste |
salt & freshly ground black pepper |
1 tablespoon extra virgin olive oil, 1 turn of the pan |
1 3/4 lbs ground beef |
1 carrot, peeled and chopped |
1 onion, chopped |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup beef stock or 1 cup broth |
2 teaspoons worcestershire sauce, eyeball it |
1/2 cup frozen peas, a couple of handfuls (or 1 can if your hubby is picky) |
1 cup cheddar cheese (i eye ball it) |
Directions:
1. Boil potatoes in salted water until tender, about 12 minutes. Drain and fix as you would your normal mashed potatoes. I do cut back on the milk a little. You could also use instant if needed.
2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
3. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
4. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
5. Preheat broiler to high.
6. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until cheese is evenly browned.
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