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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This easy, updated version of a traditional dish is a favorite of my Irish husband! Ingredients:
1 lb. lean ground beef |
1 small onion, chopped |
one 16 ounce package frozen peas and carrots, thawed |
1 teaspoon minced garlic |
1/4 c. dried chopped parsley |
1/2 teaspoon ground black pepper |
one 10-3/4 ounce can cream of mushroom soup |
mashed potatoes for topping (see note) |
Directions:
1. Heat oven to 350 degrees.
2. In a large skillet, brown ground beef and onion together. Drain any grease well. Add peas and carrots, garlic, parsley, and pepper. Stir in soup and bring mixture to a boil. Reduce heat and simmer, uncovered, about 5-10 minutes. Spoon mixture into a greased 2-quart casserole. Spread mashed potatoes over top, sealing to edges. Bake, uncovered, 30 minutes or until lightly browned (put a piece of foil under the casserole to catch any drips).
3. Note: Three large potatoes mashed with milk and butter make enough topping for my 2-quart square Corning casserole.
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