Ingredients
Scale
- 1 lb lean ground beef
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mashed potatoes (about 4 medium russet potatoes)
- 1 cup low-sodium beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Boil peeled potatoes in salted water until fork-tender (15-20 minutes). Drain and mash until smooth.
- In a skillet, heat olive oil over medium heat. Sauté onions for 3-5 minutes until translucent; add garlic and cook for an additional minute.
- Add ground beef to the skillet, cooking until browned (8-10 minutes), breaking it into small pieces.
- Stir in diced carrots, frozen peas, and beef broth. Simmer for about 5 minutes until veggies soften.
- Season with thyme, rosemary, salt, and pepper; mix well.
- Preheat the oven to 400°F (200°C). Transfer the filling to an oven-safe dish and spread mashed potatoes on top.
- Bake for 25-30 minutes until the top is golden brown.
Notes
- For added flavor, consider incorporating cheese on top before baking for a crispy crust.
- You can swap ground beef for ground turkey or lentils for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 490
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg