Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6

Making the most of supermarket convenience items gets this family favorite on the table in a flash. Precut matchstick carrots are easier to chop into small pieces quickly, and using prepared mashed potatoes for the topping is a good trick for when you don't have leftover mashed potatoes on hand.

Robin Bashinsky
Recipe by Cooking Light October 2015

Gallery

Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • Place beef in a large skillet over high heat; cook 5 minutes or until browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook 30 seconds. Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 3/4 cup stock, Worcestershire, pepper, and salt to pan. Stir in peas. Cook 2 minutes or until slightly thickened.

  • Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500° for 5 minutes.

Nutrition Facts

419 calories; fat 13.8g; saturated fat 6.9g; mono fat 3.9g; poly fat 0.6g; protein 31g; carbohydrates 44g; fiber 8g; cholesterol 81mg; iron 5mg; sodium 681mg; calcium 85mg.
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