Totally loved this recipe from the tea shop I worked at, and so I copied it down and adjusted it to work for me. 🙂 The meat mixture is really freezable, and I’ve actually taken to using the Roasted Garlic Red Potato instant mashed potatoes instead of making my own; easier and actually more flavorful.
One of my all time favorites to make for me and for lots of people. This amount is good for about 3-4 people; I usually bake them in separate bowls. But if you double it, it works in a 9×13″ pan.
1 tbsp oil
1/2 onion, chopped
1 lb ground beef or turkey
3/4 tsp minced garlic
2 tbs flour
3/4 cups beef broth or chicken broth
2 tbs ketchup
2 large carrots
1/2 cup frozen peas
Mashed potatoes (if using instant, one envelope of the Idahoan is usually good)
Heat oil, add onion, cook until clear.
Add the ground beef. Brown meat until well brown with garlic. Drain fat.
Stir in flour and cook 1 min.
Add broth and ketchup and bring to boil, reduce heat, and simmer five minutes.
Peel and dice carrots. Cook in microwave until softer (about two minutes), add to beef with the peas.
Divide into 3-4 bowls.
Add mashed potatoes on top, sprinkle with shredded cheese (shake some paprika on if desired). Put in oven at 350 degrees for about 15-20 minutes until potatoes have begun to brown on top.