This comfort food classic is made with ground beef and vegetables all in a beef gravy, topped with mashed potatoes and baked in the oven. A dish the whole family will enjoy! Note: Photo is serving suggestion only.
Recipe by: Zeke Gluckman
Cook Times
Active Prep15
Hands-On Cook25
Hands-Off Cook40
Passive0
Total Time1 hourhour20 minutesminutes
Recipe Serving Size10
Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Potato Masher, Saute pan, Sharp Knives, Skillet, Top Stove, Vegetable Peeler
Ingredients
3poundrusset potatopeeled and large diced
1/4cupmilk
3tablespoonbutter
1/2teaspoonKosher saltmore or less to taste
1/4teaspoonfreshly ground black peppermore or less to taste
1tablespoonextra virgin olive oil
2 1/2poundground beef
2oniondiced
2carrot peeled and diced
2stalkcelery diced
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
3tablespoonall-purpose flour
1cupbeef broth
1cupfrozen corn kernels
1cupfrozen peas
2tablespoonWorcestershire sauce
2teaspoondry thyme
Instructions
Peel and dice potatoes. Boil potatoes in water 10 min or until mashable. Drain.
In a separate pot heat milk, butter, salt and pepper, add to potatoes and mash. Set aside.
In a large sautee pan heat olive oil. Crumble ground beef and sautee for 5 minutes. Add carrots, celery and onion and sautee 2 more minutes. Mix in 3 tablespoons flour and stir while sauteeing for 5 minutes.
Slowly add beef broth while stirring until saucy. Fold in the corn and peas.
Add worcestetshire and thyme.
Simmer on medium heat 10 minutes stirring occasionaly
Pour contents of sauté pan into 9x13 inch baking dish. Cover with mashed potatoes. Don't push too hard. You want the mashed potatoes on top like a crust.
Bake for 30 minutes at 375 degrees. Potatoes should be a little crispy on top.
Reheating Instructions
Reheat one serving at a time in the microwave for 60 seconds