- 1 lb ground beef
- 2½ tbsp all-purpose flour
- 1 tbsp vegetable oil
- 1 large carrot, diced
- 1 small onion, diced finely
- 1/2 cup frozen peas
- 1 tsp dried thyme
- 1/2 tsp salt
- black pepper, to taste
- 1 clove garlic, crushed and chopped
- 1-2 tbsp Worcestershire sauce or dark soy sauce, to taste
- 1-2 packages prepared instant mashed potatoes
- 1 egg, beaten (optional)
Instructions
- Preheat oven to 350°F.
- Add vegetable oil to large skillet and saute onion and carrot until the onions turn golden. Add 2 cups water, bring to a boil, and then reduce to a simmer for about 10 minutes, until the carrots are cooked.
- Meanwhile, make the mashed potatoes according to package directions.
- Transfer the vegetables/water mixture to a bowl. Use the same skillet to brown the ground beef, then drain the fat. Return beef to the skillet and over medium heat add the garlic, salt and pepper. Sprinkle flour over beef, mix well and cook for about a minute. Add the water/vegetable mixture; add the Worcestershire sauce. Heat until bubbling and the sauce thickens (add more water if needed). Add frozen peas and stir until they defrost in the hot mixture.
- Transfer beef mixture into casserole baking dish. (Optional -Mix beaten egg with mashed potatoes.) Spread mashed potatoes over the top. Bake in oven for 20-30 minutes; serve hot.
