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A comforting and savory classic featuring a rich, flavorful ground beef base in a thick gravy, topped with vibrant vegetables and creamy, cheesy mashed potatoes that are baked until golden.
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Season and brown ground beef, then simmer with a flour slurry for 15-20 minutes to create a gravy. → Layer the beef in a pan and top with frozen peas and carrots. → Boil potatoes until tender, then mash with butter, cream cheese, milk, cheese, and an egg yolk. → Spread potatoes over the beef and garnish with paprika and parsley. → Bake at 400°F for 30 minutes until the top is golden brown.
Season and brown ground beef, then simmer with a flour slurry for 15-20 minutes to create a gravy. → Layer the beef in a pan and top with frozen peas and carrots. → Boil potatoes until tender, then mash with butter, cream cheese, milk, cheese, and an egg yolk. → Spread potatoes over the beef and garnish with paprika and parsley. → Bake at 400°F for 30 minutes until the top is golden brown.
A comforting and savory classic featuring a rich, flavorful ground beef base in a thick gravy, topped with vibrant vegetables and creamy, cheesy mashed potatoes that are baked until golden.
Place 2 lbs of ground beef in a frying pan over high heat and cook until browned.
Add chopped onion, minced garlic, beef bouillon cube, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, thyme, Worcestershire sauce, and ketchup to the beef. Stir well to combine.
In a measuring cup, mix 2 cups of water with 3 big tbsp of flour to create a slurry. Add the slurry to the beef mixture.
Reduce heat to medium-low and simmer the beef for 15-20 minutes until the sauce thickens into a rich gravy. Once thickened, pour the mixture into a baking pan.
Spread 1 cup of frozen peas and carrots evenly over the beef layer in the baking pan.
Ground beef produces its own oil, so there is no need to add oil to the pan initially.
Steaming out the excess water from boiled potatoes prevents them from becoming gluey.
Using room temperature butter and cream cheese makes the mashed potatoes much smoother.
The egg yolk helps the mashed potatoes stiffen slightly during baking so it maintains its shape like a pie.
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