I have fond memories of having this dish with my family when I was growing up. My mother had to think of ways to stretch a meal to feed a family of five as well as something her finicky kids would all enjoy ... and actually eat. This was one of her many recipes that was a hit with me and my brothers. It's was easy, quick, and goes a long way. There were never any leftovers. When I decide to make this meal and want to use fresh carrots I save some time by peeling and slicing the carrots up the day before, cook in melted salted butter until semi-soft, and store in an air-tight container in the refrigerator. Just dump 'em in along with the peas after the meat has been browned up. Have fun changing things up or tweeking it to suit your tastes. I make it this way because my husband is a meat and potatoes man -- nothing fancy. Just some good eatin'.
- 6 -8 russet potatoes, peeled and cubed into 1/2-inch chunks
- 1 -2 lb ground beef
- 1 (14 1/4 ounce) can sweet peas
- 1 (14 1/4 ounce) can carrots
- 1⁄3 cup milk, to taste
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups beef broth
- 2 tablespoons extra virgin olive oil
- 5 tablespoons unsalted butter, to taste (reserve 2 Tbsp)
- 1⁄4 teaspoon salt and pepper, to taste
- Put cut potatoes into large pot with enough water to cover. Add salt to taste. Cook until fork can be inserted easily into cubes.
- While potatoes are cooking, heat extra virgin olive oil in heavy skillet. Add meat to brown. Pour off and reserve drippings. Add carrots and peas; Reduce to low heat.
- In a small sauce pan combine beef drippings with beef broth, flour, and 3 Tbsp butter. Mix thoroughly and continue stirring until slightly thickened. Pour sauce into meat and vegetable skillet. Mix together thoroughly. Cover and continue simmering on low heat, stirring occasionally.
- When potatoes are softened, drain off in collander and return potatoes to cooking pot. Allow moisture from potatoes to evaporate over very low heat for two or three minutes. Be careful to keep the potatoes from sticking to the bottom of the pot and burning. Add reserved butter (you may want to add more if you like buttery-flavored potatoes), salt, pepper, and milk to potatoes. Remove from heat and mash potatoes until smooth.
- Serve by "plopping" a few large spoonfuls of mashed potatoes in the middle of the dinner plate. Spoon meat mixture around the potatoes. Add a couple of extra pats of butter to the top -- and dig in!
- NOTE: Cooking time will need to be adjusted depending on increase, decrease or any additions of ingredients made to recipe.