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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This one-dish meal pleases the meat-and-potato lovers in my family...and they also get their veggies, writes field editor Margaret Wagner Allen of Abingdon, Virginia. Ingredients:
1 pound ground beef |
1 can (14-1/2 ounces) beef broth, divided |
3 to 4 bay leaves |
2 whole cloves |
1/2 teaspoon pepper |
1/8 teaspoon dried thyme |
1 pound potatoes, peeled and cubed |
1/4 to 1/2 cup milk |
2 tablespoons butter |
1 tablespoon minced chives |
1 teaspoon salt, divided |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 medium onions, sliced |
2 celery ribs, diced |
1 large carrot, sliced |
1 cup frozen corn, thawed |
2 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.
3. Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.
4. Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 4-6 servings.
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