Total TimePrep: 45 min. Bake: 30 min.
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) beef broth
- 1-1/2 pounds ground beef
- 1 can (8 ounces) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon each dried oregano, thyme and parsley flakes
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- 2 cups hot mashed potatoes (prepared with milk and butter)
- In a saucepan, combine onion, carrots, garlic and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain, reserving liquid to make gravy if desired. in a skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add reserved vegetables and mix well. Transfer to a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350 for 30 minutes or until potatoes are lightly browned. If desired, make gravy with reserved vegetable liquid; serve with potpie.
Nutrition Facts1 each: 288 calories, 14g fat (7g saturated fat), 64mg cholesterol, 1096mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 23g protein.
Apr 16, 2012
I really really like this, AND I adjust it in different ways. I don't always love tomato sauce, tho I do make it the way it is listed at times. Other times, I use the basic recipe but cut up a chicken breast to cook with the onion carrots herbs and I cook it in chicken broth. At the end, I thicken with a flour/broth thickening, put in a pie pan and cover with a pie crust. Other option is to do the recipe with ground beef as listed but to thicken the beef broth to a gravy ( using a flour thickening ) instead of tomato..and I love the mashed potatoes on top. So this recipe is a jumping off point for several versions. LOVE IT!!!
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