30 minutes, Total time:
60 minutes, Servings:
A delicious, well balanced one pot meal. Even the kids will like it!
4 cups of mashed potatoes (recipe below)
1 pound of cooked lean ground beef or lamb
1 medium onion (finely diced)
2 cups of cooked baby carrots
1 small can of early peas
1 packet of brown gravy mix
3/4 cups of water
1 tablespoon of creamy horseradish
2 tablespoons of dijon mustard
2 tablespoons of worcestershire sauce
salt and pepper to taste
2 cups of shredded sharp chedder cheese
Brown the ground meat (seasoned with salt and pepper)in a skillet pan. While the meat is browning, boil your carrots (about 8 mins.). Add the worcestershire sauce and onion. Saute until onions are transluscent.
Mix in the gravy mix and 3/4 cups of water. Add horseradish and dijon mustard to meat and mix throughly.
Gently fold in the drained peas and carrots. Let this mixture simmer on the stove while the potatoes are boiling.
red skin potatoes (peeled or unpeeled)quartered and boiled
1 cup of warm milk
3 tablespoons of butter
salt and pepper
Boil potatoes for 10 mins or until fork tender.Drain the potatoes and add the milk and butter to the hot pot. Add the potatoes, salt and pepper to the pot and mashed to desired consistency.
Transfer the meat mixture to a casserole dish. Spread the mashed potatoes on top of the mixture and top it with the shredded cheese.
Bake at 375 degrees, until bubbly (about 20 mins).