Stay fit mom has a new recipe book that just launched and this is one of my favorites
Ingredients
- 2 pounds lean ground beef (93/7)
- 1/2 cup diced onion (60g)
- 1 cup diced carrots (150g)
- 1 cup diced celery (126g)
- 1/2 cup frozen corn (68g)
- 1/2 cup frozen peas (68g)
- 4 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 tablespoons flour
- 1/2 tablespoon dried parsley
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/4 teaspoon paprika
- salt and pepper
- 2 cups beef broth
- 6.4oz creamy mashed potato packet (I used Honest Earth from Costco)
- 1 cup 2% milk (for mashed potatoes)
- * sub in 5 & 1/3 cups of any instant mashed potatoes or real potatoes mashed without the butter and 2% milk)
Instructions
- Over medium high heat, brown your meat with a bit of salt. Drain the fat once cooked through.
- Add your onions, carrots, celery and all seasonings (plus salt and pepper to taste) and cook until the veggies are soft.
- While the veggies cook make your potatoes. I didn’t add any butter to my instant potatoes and mixed in 1 cup of 2% milk with mine. You’ll need 5 & 1/3 cups total of mashed potatoes.
- Once veggies are soft, add in frozen peas, corn, broth, Worcestershire sauce, flour, and tomato paste. Stir well.
- If using an oven safe dish (I used my dutch oven pan), top with your masted potatoes and bake in the oven at 400 degrees F for 30 minutes or until bubbly and the potatoes are turning golden brown on top. If using a casserole dish, transfer meat and veggies to your greased casserole dish and top with the potatoes.
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