Ingredients
6
6 servings
- •1 pound lean ground beef
- •1 onion, diced
- •3 carrots, diced
- •2 tablespoons all-purpose flour
- •1 tablespoon Italian seasoning
- •0.5 teaspoon ground cinnamon
- •2 tablespoons chopped fresh parsley
- •1.5 cups beef broth
- •1 tablespoon tomato paste
- •salt and pepper to taste
- •4 potatoes, peeled and diced
- •1 cup milk
- •0.25 cup butter, softened
- •0.25 pound shredded Cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and carrot; cook and stir until onion has softened, about 5 minutes. Mix in flour, Italian seasoning, and cinnamon. Stir in parsley.
- Combine beef broth and tomato paste together in a jug; add to beef mixture. Season with salt and pepper; lower heat and simmer for 15 minutes, stirring occasionally, until slightly thickened.
- Preheat the oven to 400 degrees F (200 degrees C).
- Meanwhile, place diced potatoes in a medium saucepan; cover with water and place over high heat. Bring to a boil and simmer until potatoes are tender, about 15 minutes; drain. Mash potatoes until smooth, then add milk and butter; whip until fluffy. Season with salt and pepper.
- Spoon ground beef mixture into a 9x13-inch baking dish; spread mashed potatoes on top and sprinkle with grated Cheddar cheese.
- Bake in preheated oven until top is browned and cheese is bubbly, about 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 513
- Carbohydrate: 35g
- Fat: 31g
- Fiber: 5g
- Protein: 24g
- Sugar: 6g
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