Yield
Makes 4 servings

How to Make It

Step 1

In a 10- to 12-inch ovenproof nonstick frying pan over high heat, combine ground beef, onions, carrots, vinegar, and 1/2 cup broth. Stir often until meat is crumbled and carrots are tender when pierced, about 15 minutes. Spoon out and discard any fat.

Step 2

Meanwhile, in a 2-quart microwave-safe bowl, combine potatoes and milk. Cook in a microwave oven at full power (100%) until hot and smoothly blended, 8 to 10 minutes, stirring every 2 to 3 minutes. Stir cheese and horseradish into potatoes.

Step 3

Blend remaining broth and the cornstarch until smooth. Add broth mixture, peas, and marjoram to frying pan. Stir until mixture boils. Remove from heat.

Step 4

Spoon mashed potatoes in dollops around edge of pan over beef mixture, leaving center exposed.

Step 5

Broil 6 to 8 inches from heat until potatoes are lightly browned, about 8 minutes. Spoon onto plates.

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