Recipe by Cook4_6
This recipe is so easy, yet so delicious. You can change up the type of meat (I have used a combo of beef, chicken and/or sausage) and use whatever veges you choose. It always comes out a winner! Whenever I bring it to a carry-in, I am inevitably asked for the recipe! I highly recommend you use Certified Angus Beef when preparing this dish ... you will taste the difference!
- 907.18 g certified angus beef ground beef
- 158.51 ml yellow onion, chopped
- 118.29 ml celery, chopped
- 2 garlic cloves, minced
- 907.18 g potatoes, peeled
- 59.16 ml butter
- 2 carrots, sliced
- 446.50 g beef broth
- 59.16 ml flour
- 236.59 ml cheddar cheese, shredded
Directions See How It's Made
- Saute beef, onion, celery and garlic in a large pan until well done.
- Strain off fat, leaving meat in the strainer and reserving pan for later use.
- Boil potatoes until fork tender, about 20 minutes.
- Drain and mash with butter.
- Blanch carrots (or microwave until al dente) and add to beef mixture.
- Whisk broth with flour to thicken, and add to the pan. When gravy comes to a boil, add beef and carrot mixture.
- Reduce heat and simmer for 5 minutes.
- Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top.
- Bake for 20 minutes at 350 degrees.
- Top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.