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Categories:
vegetable oil carrots mushrooms salt beans ground sirloin tomato paste thyme ground red pepper chicken broth all-purpose flour potatoes
Viewed: 19 - Published at: 6 years agoIngredients
- 2 tsp. vegetable oil
- 3 medium carrots
- 1 package sliced mushrooms
- 1/2 tsp. salt
- 1 package frozen baby lima beans or peas
- 1 lb. ground sirloin
- 2 tbsp. tomato paste
- 1/4 tsp. dried thyme
- .13 tsp. ground red pepper (cayenne)
- 1 c. chicken broth
- 1 tbsp. all-purpose flour
- 1 package refrigerated mashed potatoes
Method
- Preheat oven to 425 degrees F. In 12-inch skillet, heat oil over medium-high heat until hot.
- Add carrots, mushrooms, and 1/4 teaspoon salt, and cook 7 minutes or until lightly browned, stirring occasionally.
- Stir in frozen lima beans and cook 1 minute longer.
- Transfer vegetable mixture to 3-quart casserole, spreading evenly with spoon.
- In same skillet, cook ground sirloin over high heat 5 minutes or until browned, breaking up meat with side of spoon.
- Discard fat.
- Stir in tomato paste, thyme, ground red pepper, and remaining 1/4 teaspoon salt.
- In 1-cup measure, blend broth and flour until smooth.
- Stir broth mixture into beef mixture and heat to boiling over high heat.
- Boil 1 minute or until mixture thickens slightly.
- Spread beef mixture evenly over vegetables.
- Spread potatoes evenly over beef.
- Bake 25 minutes or until top browns and sides begin to bubble.
