Ingredients
- 24oz yukon gold potatoes
- 6oz carrots
- 5oz celery
- 1 yellow onion
- 1/4oz Thyme
- 4 tbsp sour cream
- 2 tsp garlic powder
- 3 oz tomato paste
- 20oz ground beef
- 2 tbsp flour
- Beef stock concentrate
- 1 cup shredded cheese.
Directions
- Wash and dry produce
- Dice potatoes
- half carrots length wise and slice
- dice celery
- Finely chop onion
- Cook potatoes in salted water for 15-20 minutes
- Drain and return potatoes to pot, mash with sour cream and 4 tbsp butter and 1 tsp thyme.
- add spashes of water as needed, salt and pepper, cover until ready to use.
- While potatoes cook heat a drizzle of oil in a pan
- add carrots, salt and pepper cooking until slightly softened 2-3 minutes
- add celery, onion, and another drizzle of oil. season with salt and pepper.
- stir in garlic powder and 2 tsp thyme
- add beef to pan with veggies, season with salt and pepper.
- cook until browned
- add tomato paste and flour, cook until combined 1 minute
- Pour 3/4 cup water and stir in beef concentrate, cook until thick
- top beef filling with even layer of mashed potatoes
- evently sprinkle with cheese.
- broil until browned 3-4 minutes
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