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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This is a comfort dish. Can be made ahead & place in the frig. I make this, if I require any minor surgery as this dish is easy on the stomach. This is low salt as my diet requires. It is best when Beef broth is replaced with a can of consume beef broth undiluted. To much salt for me. Ingredients:
6 medium potatoes, peeled, quartered |
1/4 cup milk |
2 tablespoons olive oil |
1 medium onion, chopped |
1 2/3 teaspoons garlic |
1 teaspoon dried thyme |
1 lb ground beef |
1 cup homemade beef broth |
2 medium carrots, finely chopped |
1 tablespoon cornstarch |
1 teaspoon ketchup |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
black pepper, to taste |
Directions:
1. For topping.
2. place potatoes in large saucepan, bring to a boil then simmer partially covered 20 minutes till soft to fork.
3. Drain well.
4. Add milk, mash till fluffy.
5. Keep warm.
6. For filling.
7. Heat oil in large skillet over medium heat add onions to softed.
8. Add carrots& garlic saute 2 minute.
9. Add beef& thyme brown till no longer pink.
10. Add broth& simmer 1 hours.
11. Add cornstarch mixed ith cold water add to meat filling& cook 5 minute.
12. till thickened.
13. Place meat mixture in buttered ovenproof casserol dish.
14. Spread potatoes on top.
15. Score topping.
16. Bake in preheated 350F oven 30 to 40 minutes& filling is hot.
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