My daughter and and I made this together. She did most of the work! This is why I always make a lot of mashed potatoes and don't worry about the leftovers. She doesn't really like beef at all but will eat this. I have put this under Sunday Dinners because it does take a little longer than a typical weeknight meal though I have made it during the week but also because this is a lovely comfort dish that you should enjoy with family.
Ingredients:
About 2 cups of left over mashed potatoes ("recipe" below)
16 baby carrots diced
1 small onion diced
1 clove of garlic, minced
1 lb of lean ground sirloin beef
1 tsp of kosher salt
1/4 tsp of fresh ground pepper
2 tbsp of flour
2 heaping tsp of tomato paste
1 tsp of Worcestershire sauce
1 cup if chicken broth
1/2 cup of peas
1/2 cup of corn kernels
2 tbsp of butter, melted
1/2 cup of parmesan cheese, grated
Olive or canola oil
Preheat oven to 400. Heat oil in a state pan and add carrots then onion and state about 3 minutes, add garlic and sauté 30 seconds longer. Add in beef, salt and pepper breaking up beef and cooking until pink is gone, about 3 minutes. Sprinkle flour over the top and stir in. Add in broth, Worcestershire sauce and tomato paste and stir to combine. Cover and simmer until sauce has thickened, about 10 minutes. Stir in peas and corn and then place in a 2 quart casserole dish. If potatoes are cold reheat slightly in a microwave in order to make spreading easier. Place over beef mixture and then spread into an even level. Top potatoes with melted butter and then sprinkle over parmesan cheese. Bake for 25-30 minutes unit top is golden brown. Allow to sit for 5-10 minutes and then serve.
Method for mashed 2 cups of potatoes (in theory, potatoes tend to vary in size):3 medium yukon gold potatoes1 tbsp of butter potaot (sorry no substitute will work here)Milk to taste (feel free to use fat free half and half)Sour cream or Greek yogurt to taste (light sour cream or fat free yogurt are fine here)Salt and pepperPeel and dice potatoes in to 1/2 inch pieces. Try as best you can to make the sizes equal for even cooking. Place potatoes in a pot and just cover with COLD water. Bring to a boil and reduce to simmer for 15 minutes or until fork tender. Drain completely. Add potatoes back to pot and add in butter cut into 1 tbsp pieces and allow to melt most of the way. Use the milk is to thin the mixture and the sour cream to add creaminess so start by adding a few tbsp at a time and mixing. You can always add more but there is NO way to take it back out. Add salt and pepper to taste.
Ingredients:
About 2 cups of left over mashed potatoes ("recipe" below)
16 baby carrots diced
1 small onion diced
1 clove of garlic, minced
1 lb of lean ground sirloin beef
1 tsp of kosher salt
1/4 tsp of fresh ground pepper
2 tbsp of flour
2 heaping tsp of tomato paste
1 tsp of Worcestershire sauce
1 cup if chicken broth
1/2 cup of peas
1/2 cup of corn kernels
2 tbsp of butter, melted
1/2 cup of parmesan cheese, grated
Olive or canola oil
Preheat oven to 400. Heat oil in a state pan and add carrots then onion and state about 3 minutes, add garlic and sauté 30 seconds longer. Add in beef, salt and pepper breaking up beef and cooking until pink is gone, about 3 minutes. Sprinkle flour over the top and stir in. Add in broth, Worcestershire sauce and tomato paste and stir to combine. Cover and simmer until sauce has thickened, about 10 minutes. Stir in peas and corn and then place in a 2 quart casserole dish. If potatoes are cold reheat slightly in a microwave in order to make spreading easier. Place over beef mixture and then spread into an even level. Top potatoes with melted butter and then sprinkle over parmesan cheese. Bake for 25-30 minutes unit top is golden brown. Allow to sit for 5-10 minutes and then serve.
Method for mashed 2 cups of potatoes (in theory, potatoes tend to vary in size):3 medium yukon gold potatoes1 tbsp of butter potaot (sorry no substitute will work here)Milk to taste (feel free to use fat free half and half)Sour cream or Greek yogurt to taste (light sour cream or fat free yogurt are fine here)Salt and pepperPeel and dice potatoes in to 1/2 inch pieces. Try as best you can to make the sizes equal for even cooking. Place potatoes in a pot and just cover with COLD water. Bring to a boil and reduce to simmer for 15 minutes or until fork tender. Drain completely. Add potatoes back to pot and add in butter cut into 1 tbsp pieces and allow to melt most of the way. Use the milk is to thin the mixture and the sour cream to add creaminess so start by adding a few tbsp at a time and mixing. You can always add more but there is NO way to take it back out. Add salt and pepper to taste.
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