Total Time
30mins
Prep 20 mins
Cook 10 mins

From Cook's Country magazine. Be sure to purchase shredded hash brown potatoes (sometimes labeled "country style" rather than the cubed variety.

Ingredients Nutrition

Directions

  1. Adjust oven rack to upper-middle position and heat broiler Toss potatoes with 2 tablespoons butter, 1 teaspoon salt and 1/4 teaspoon pepper in large bowl.Wrap tightly with plastic and microwave until potatoes are tender 7 to 10 minutes.
  2. While potatoes are cooking, cook beef and onion in large heatproof skillet over medium high heat until beef is no longer pink, about 5 minutes. Drain beef mixture.
  3. .Return beef mixture to pan, stir in thyme and flour and cook until incorporated about 1 minute.Stir in broth and worcestershire and cook until sauce is thickened 6-8 minutes. Stir in pea and carrot combo and simmer until heated through, about 1 minute. Season with salt and pepper.
  4. .Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown. 3 to 5 minutes. Serve.