Description

True comfort food at its best. Ground beef, onions, peas and carrots in a creamy gravy. Corn and creamy mashed potatoes. This can be assembled the day before or in the morning, ready to pop in the oven for a delicious dinner.

Ingredients

Units Scale

2-1/2 lbs red potatoes (about 8 medium sized) 1 to 1-1/4 lbs ground beef 3/4 cup - 1 cup chopped onion 2 medium carrots, quartered and chopped 1/4 frozen or fresh peas 1 can beef broth (about 2 cups) 1 can creamed or kernel corn 2-3 Tbsp cornstarch mixed with a few Tablespoons of water Salt & Pepper 1 Tbsp dried parsley

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Instructions

Preheat oven to 375 F degrees.

Boil potatoes for mashed potatoes. Mashed potatoes with butter and milk or half and half.

In a skillet on med high heat, add ground beef, onions and carrots. Let cook until beef is no linger pink and starting to get a little browned and onions are translucent.

Add peas and beef broth.

Cook until peas and carrots are tender.

Thicken with a slurry of cornstarch and water a little at a time until slightly thickened and no longer watery.

Season with dried parsley, salt and pepper.

In a 8″ x 11″ baking dish, add ground beef mixture to the bottom of the dish.

Add creamed corn for the next layer.

Add mashed potatoes to the top.

Bake in a 375 F degree oven until the top of mashed potatoes starts to brown and mixture is bubbly.

Notes

For 2 people, I usually make in a square baking dish or a 8″ x 11″ baking dish seems to fit everything perfectly.