An easy-to-make supper--the thyme and garlic make it quite flavorful. For crust you just spread corn bread mix over the top. UPDATE: When I first posted this recipe, I listed the amount of flour as 1/4 cup. However, that is only necessary if the hamburger you're using has a very fatty content. Nowadays, I use fairly lean hamburger (90%), which doesn't yield as much juice, so I've cut the amount of flour in half to just 2 Tbsp. I think the 4 Tbsp (1/4 cup) works best with 75% or less lean ground beef. So adjust the amount of flour you use to reflect the fattiness of the beef.
- 1 1⁄2 lbs ground beef
- cooking spray
- 2 tablespoons flour
- 1 medium potato, chopped
- 1 cup sliced carrot
- 1 cup onion, sliced and separated into rings
- 1⁄2 cup diced celery
- 1 cup beef bouillon
- 1 teaspoon salt (optional)
- 1 teaspoon fresh thyme leaves, chopped or 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon garlic powder or 1⁄4 teaspoon instant minced garlic
- 1 (12 ounce) package corn muffin mix
- Brown the meat in a pan coated with cooking spray.
- Blend the flour into the meat juices.
- Add the potato through salt.
- Cover, bring to a boil, lower heat and simmer 5 minutes.
- Remove from heat and add the thyme through garlic powder.
- Place in a 2 quart casserole.
- Prepare the corn muffin batter according to package directions for cornbread and spread over the meat mixture.
- Bake 40 minutes, uncovered, at 375°F.