4 tablespoons butter
1 onion, diced
3 carrots, diced
½ teaspoon ground cinnamon
½ tablespoon basil
½ tablespoon parsley
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 ½ cups beef broth
1 pound lean ground beef, browned and cooled
salt and pepper to taste
freshly mashed potatoes (6 servings)
1 cup shredded cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Place a large, oven safe skillet over medium heat. Melt butter then add onion and carrot and sauté until onion begins to brown, about 5 minutes.
In a small bowl, mix together cinnamon, basil, parsley, rosemary, oregano and thyme. Add mixture to onion and carrots and sauté until herbs are fragrant about 2 minutes.
Add tomato paste, mix well and sauté for 1 minute.
Add flour, mix well and sauté for 1 minute.
Whisk in beef broth.
Add ground beef and salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed.
Spread potatoes evenly over beef filling. Sprinkle with grated cheddar cheese.
Bake in preheated oven for 25 minutes, until top is browned and filling is bubbly.
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