Prep time: 15-20 minutes
Cook time: 45-50 minutes
- 2 lbs. russet potatoes, peeled and quartered
- 4 tbs. unsalted butter
- 1/4 cup whole milk
- 1/3 cup sour cream
- 1/2 tsp. black pepper
- Salt to taste (need additional salt for boiling the potatoes)
Ground Beef Materials:
- 1 lb. ground beef
- 2 tbs. vegetable oil
- 1 onion diced
- 2-3 garlic cloves diced
- 1 cup frozen peas and carrots (or any frozen veggies you prefer)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbs. all-purpose flour
- 3/4 cup chicken broth
- Fresh parsley (diced) optional
- In a medium sized pot add in the quartered potatoes. Cover with cold water and add about 1/2 tbs of salt. Bring the potatoes to a boil and cook 15-20 minutes or until potatoes are fully cooked through (pierce the potatoes with a fork and if the fork goes in and potato is soft, they are ready).
- Preheat the oven to 400 degrees.
- In the meantime grab a skillet with high sides that is also oven safe. Add in the vegetable oil and onions keeping the heat on medium. Cook until onions are golden brown, about 3-4 minutes. Add in garlic and cook for about 60 seconds.
- Add in ground beef. Cook until fully cooked through stirring often, about 4-5 minutes.
- Add in frozen veggies and cook for about 60 seconds.
- Sprinkle in the flower and cook stirring constantly for 60-90 seconds. Add in chicken broth and cook until it is absorbed and the misture thickens.
- Season with salt, pepper, thyme, and oregano. Cook for 2-3 minutes and then set aside.
- Once the potatoes are ready mash with a potato masher. Add in the butter and mix until fully melted.
- Add in sour cream and milk and combine all together. Season with pepper and additional salt if desired (taste before you add more in). Mix well.
- Take the potatoes and top your ground beef mixture. Even the mixture into one smooth layer and bake for 25-30 minutes or until the top is slightly golden and the edges become crispy.
- Top with fresh parsley (optional) and ENJOY!