Ingredients
Scale
- 1 lb Ground Beef ($4.50)
- 3 lbs Russet Potatoes ($1.50)
- 1 large Onion, chopped ($0.50)
- 2 cloves Garlic, minced ($0.10)
- 1 bag (12oz) Frozen Mixed Peas and Carrots ($1.00)
- 2 tbsp All-purpose Flour ($0.10)
- 1 cup Beef Broth (from bouillon) ($0.20)
- 1/4 cup Milk ($0.20)
- 2 tbsp Butter or Margarine ($0.40)
- 1 tsp Dried Thyme or Rosemary ($0.10)
- Salt and Black Pepper to taste ($0.10)
- 1/2 cup Shredded Cheddar Cheese (optional topper) ($1.30)
Instructions
- Peel the russet potatoes and cut them into equal-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for about 15 to 20 minutes until they are fork-tender. Drain the water and mash the potatoes with milk, butter, salt, and pepper until smooth. Set these aside while you prepare the beef filling.
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Add the chopped onions and minced garlic once the beef is halfway cooked. Continue cooking until the beef is fully browned and the onions are translucent. Drain any excess fat from the pan. Stir in the flour and cook for one minute to remove the raw flour taste. Slowly pour in the beef broth and add the dried herbs. Stir constantly until the mixture thickens into a rich gravy. Fold in the frozen peas and carrots.
- Preheat your oven to 400°F (200°C). Pour the beef and vegetable mixture into a large 9×13 inch baking dish, spreading it into an even layer. Spread the mashed potatoes over the top, using a fork to create decorative ridges (these get crispy in the oven). If you are using cheese, sprinkle it over the potatoes now. Place the dish in the oven and bake for 25 to 30 minutes, or until the sauce is bubbling and the potato peaks are golden brown.
- Cook Time: 60 minutes