1 lb sustainably raised ground beef mashed potatoes (recipe below) 1 large yellow onion, diced Olive Oil 1 portabella mushroom 1 cups shredded carrots 1 cup peas 1 15 oz can of plain tomato sauce 2 or 3 cloves garlic, minced 1 T thyme Salt and Pepper to taste
Mashed potatoes 4 Russet potatoes or 8 medium red potatoes Milk (pour in enough to get desired consistency) ¼ Cup Cream Cheese 1 T horseradish sauce (optional) 3 t Butter Salt Pepper
In large sauté pan brown onions and ground beef with a little olive oil, salt and pepper. Add mushrooms, carrots, garlic and thyme, cook for approx 5 minutes or until carrots soften. Add in peas and tomato sauce and cook for a few minutes. Add more salt and pepper if desired.
Pour into 9x9 pan.
Prepare mashed potatoes and spread on top of mixture.
Cover and cook for 20 minutes* @ 400. Remove cover and bake an additional 5-10 minutes or until top is slightly browned.
*If you plan on preparing your meal ahead of time and placing in the refrigerator until later add 20 minutes to cooking time. In other words, cook covered for 40 minutes and then uncovered for 5 – 10 minutes.
1 lb sustainably raised ground beef
mashed potatoes (recipe below)
1 large yellow onion, diced
Olive Oil
1 portabella mushroom
1 cups shredded carrots
1 cup peas
1 15 oz can of plain tomato sauce
2 or 3 cloves garlic, minced
1 T thyme
Salt and Pepper to taste
Mashed potatoes
4 Russet potatoes or 8 medium red potatoes
Milk (pour in enough to get desired consistency)
¼ Cup Cream Cheese
1 T horseradish sauce (optional)
3 t Butter
Salt
Pepper
In large sauté pan brown onions and ground beef with a little olive oil, salt and pepper. Add mushrooms, carrots, garlic and thyme, cook for approx 5 minutes or until carrots soften. Add in peas and tomato sauce and cook for a few minutes. Add more salt and pepper if desired.
Pour into 9x9 pan.
Prepare mashed potatoes and spread on top of mixture.
Cover and cook for 20 minutes* @ 400. Remove cover and bake an additional 5-10 minutes or until top is slightly browned.
*If you plan on preparing your meal ahead of time and placing in the refrigerator until later add 20 minutes to cooking time. In other words, cook covered for 40 minutes and then uncovered for 5 – 10 minutes.