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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I created the as part of a fund raiser for my church's ECW called Meals by Loving Hands. The design was to cook and freeze in delivery size containers. I now use it to make meals to freeze in advance. I adjust the oz to create the number of servings I want. I then put them in the freezer for quick meals. Ingredients:
24 ounces beef, ground |
2 cups onions, chopped |
2 1/2 lbs potatoes, red |
3 tablespoons butter |
1 cup peas |
1 cup corn |
1 cup carrot, diced |
2 tablespoons tomato puree |
16 ounces chicken stock |
3 ounces olive oil |
2 1/2 tablespoons worcestershire sauce |
5 teaspoons garlic, minced |
2 teaspoons thyme |
2 teaspoons rosemary |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Put oil into hot pan. Add beef and cook. Add onions, garlic, tomato puree, thyme and rosemary stirring constantly.
2. Add 3/4's of the chicken stock, bring to the boil and simmer until the sauce has thickened.
3. Transfer to delivery containers.
4. Meanwhile, cook the potatoes in boiling salted water until tender. Drain well.
5. Mash in/with mixer with butter and 1/4 of the chicken stock.
6. Add peas, corn, and carrots to each container.
7. Using a large spoon, layer the mashed potato generously on top of the beef and veggies, starting from the outside and working your way into the middle.
8. If not freezing for future, bake at 350 for approximately 20 minutes, until bubbling and golden brown.
9. Otherwise freeze.
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