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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Ingredients:
1 large onion, chopped |
2 medium carrots, chopped |
2 -3 cloves garlic, minced |
1 (14 1/2 ounce) can beef broth |
1 1/2 lbs ground beef |
1 (8 ounce) can tomato sauce |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon parsley flakes |
1/2 teaspoon dried rosemary |
1/2 teaspoon rubbed sage |
2 cups hot mashed potatoes (prepared with milk and butter) |
Directions:
1. In a saucepan, combine onion, carrots, garlic and broth.
2. Bring to a boil; reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
3. Drain, reserving liquid to make gravy, if desired.
4. In a skillet, cook beef until browned; drain.
5. Add tomato sauce and seasonings; bring to a boil.
6. Reduce heat; cover and simmer for 15 minutes.
7. Add reserved vegetables and mix well.
8. Transfer to a greased 2-quart baking dish.
9. Top with mashed potatoes.
10. Bake, uncovered, at 350 degrees for 30 minutes or until potatoes are lightly browned.
11. If desired, make gravy with reserved vegetable liquid; serve with pie.
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