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bowlspoon_smallingredients

  • 1 tablespoon of vegetable oil
  • 1 large onion, peeled & diced
  • 1 can of corn, or 1 cup of frozen corn
  • 1 can of peas, or one cup of frozen peas
  • 1 pound of ground meat. (i used beef)
  • 1 cup of beef or chicken broth
  • 1 tablespoon of tomato paste
  • 1 teaspoon of fresh or dry rosemary
  • 1 tablespoon of fresh or dry parsley
  • 1 can of corn, or 1 cup of frozen corn
  • 1 can of peas, or one cup of frozen peas
  • 2 pounds of russet potatoes, peeled & cut into chunks
  • 6 tablespoons of unsalted butter
  • 1/2 cup of milk
  • salt & pepper to taste

clock_smallpreparation

preheat oven to 375ºF

in a large sautè pan over medium high heat, heat the oil, then add the onion & meat. cook until browned, about 8-10 minutes.

drain the fat & add the broth, tomato paste & herbs. simmer until the juices thicken, about 10 minutes, then add the peas & corn.

pour the mixture into a 1 1/2 quart baking dish & set aside.

meanwhile, bring the potatoes to a boil in salted water. cook until the potatoes are tender, about 20 minutes. drain the potatoes.

mash potatoes with butter, milk and salt.

spread the potatoes over the meat mixture.

bake until golden, 30-35 minutes.

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check back often for more recipes.

if you’d like to add this to your own collection please click below for a printable version.

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