The lovely readers over at 12 Tomatoes have sent in great comments on how they have altered this recipe. It seems all the variations have been delicious, so we thought we’d share some of them with you!
sometimes i use barbeque sauce instead of the beef broth just to punch things up a little. i also use part of a can of petite diced tomatoes in the ground beef. then i add a can of corn on top of the beef before covering with the potatoes. you can also use instant mashed potatoes to make this even easier.
I omit the carrots, add ground chorizo and bake in a hollowed out pumpkin for fall. My favorite by far.
I used stew beef cooked with onion soup and red wine added every leftover veggie in the refridge..and garlic mashed potatoes….so yummy
- 1 1/2lbs lean ground beef
- 1 onion, chopped
- 1/3 cup chopped carrots
- 1/2 cup corn
- 1/3 cup peas
- 1 1/2lbs to 2lbs potatoes.
- 8 tablespoons butter
- 1/2 cup beef broth
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 teaspoon dried rosemary
- 2 teaspoons cornstarch
- 1 clove garlic, minced
- 1/2 cup shredded cheddar cheese
Preheat oven to 400 degrees. Peel, quarter and boil potatoes in lightly salted water for approximately 20 minutes.
Melt 4 tablespoons butter in a frying pan. Saute the onions and carrots until tender. Add the ground beef, saute until browned. Then add seasonings, Worchestershire, cornstarch and the beef broth. Cook uncovered on low heat for 10 minutes, stirring every now and then.
Mash the potatoes in a bowl with the remaining butter and garlic, salt to taste.
Place the beef mixture in the bottom of a baking dish. Add the mashed potatoes evenly on top. Sprinkle the shredded cheese on top of the mashed potatoes.
Bake in the oven for approximately 30 minutes.
Quick Tip: You can add more veggies to the beef mixture for a lighter dish!
Thank you for this delicious recipe 12tomatoes