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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This hearty, comforting, one-dish meal is scrumptious when just baked, but also a day later, when the flavours have mellowed. Ingredients:
1/2 lb lean ground beef |
1 teaspoon olive oil |
1/2 onion, chopped |
1 tablespoon cornstarch |
1/2 teaspoon seasoning salt |
1/4 teaspoon ground black pepper |
2 tablespoons milk or 2 tablespoons stock |
1/2 cup corn kernel |
1 carrot, sliced |
1 tablespoon ketchup |
1 tablespoon tomato paste |
1 -2 teaspoon worcestershire sauce (gluten-free) |
1/2 teaspoon prepared horseradish |
3 yukon gold potatoes, cut up |
water, to cover |
2 tablespoons milk |
1 -2 tablespoon margarine |
1/2 teaspoon garlic salt |
1 teaspoon butter, melted |
1 teaspoon paprika |
Directions:
1. Scramble-fry the beef for about 10 minutes in the oil in a frying pan over medium heat until browned; drain.
2. Add flour, salt, and pepper; stir well.
3. Slowly add the first mount of milk, stirring constantly.
4. Heat and stir for about 2 minutes until boiling and thickened.
5. Add the next 6 ingredients and stir.
6. Spread beef mixture evenly in a greased 8 x8 pan and set aside.
7. Cook potatoes in water in a saucecpan until tender.
8. Drain; add second amount of milk, margarine and salt; mash until smooth.
9. Spread overtop of beef mixture in pan.
10. Brush mashed potatoes of melted butter; score wave pattern in the top with a fork.
11. Sprinkle with paprika and bake, uncovered, in a preheated 350* oven for about 30 minutes until heated through and potatoes are golden.
12. Enjoy!
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