Gallery

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

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

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

Nutrition Facts

536 calories; calories from fat 27%; protein 35g; fat 16g; saturated fat 6.8g; carbohydrates 59g; fiber 5.9g; sodium 597mg; cholesterol 82mg.
Advertisement
Advertisement