Mar 18, 2017
Spring is trying its best to show up in the Northern Hemisphere but there are still cold, cold days that could be brightened by an old fashioned favorite for dinner. Here from shoprite.com is the easiest recipe that will be done in a jiffy.
PREP TIME: 15 Minutes COOK TIME: 31 Minutes SERVES: Six TOTAL PREP TIME: 48 minutes
Ingredients: For the potatoes:
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Peel the potatoes and cut into 1/2-inch dice.
- Place in a medium saucepan and cover with cold water.
- Set over high heat, cover and bring to a boil.
- Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
- Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
- Drain the potatoes in a colander and then return to the saucepan.
- Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.
- Stir in the yolk until well combined.
Ingredients for the filling:
- 1 Tbs olive oil
- 1/2 cup chopped onion
- 3/4 cup coarsely chopped carrots
- 1/4 cup chopped celery
- 1 lb 93% lean ground beef
- 3 Tbs flour
- 1/2 cup low-sodium beef broth
- 1/2 cup frozen peas
Directions:
- Preheat oven to 350°F.
- In a large nonstick skillet heat oil over medium-high heat.
- Add onion, carrots and celery; sauté 3 to 4 minutes or until vegetables begin to soften.
- Add beef; cook 5 to 6 minutes or until browned, stirring to break up beef.
- Sprinkle with flour, and salt and pepper to taste; cook 1 minute.
- Slowly add broth, stirring constantly until combined.
- Cook 2 to 3 minutes or until broth begins to thicken, stirring to loosen up any browned bits. Stir in peas.
- Spoon mixture into an 8-inch square baking dish.
- Spread potatoes evenly over ground beef mixture, spreading to edges of dish to cover completely
- Bake 20 to 25 minutes or until heated through and potatoes begin to brown. Let stand 5 minutes before serving.
Make it a meal: Serve with a coleslaw and light honey–Dijon mustard dressing.
Image & License: Depositphotos_42466363_s-2015.jpg
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