Ingredients
- 1 1/2 lb. (750g) lean ground beef
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 3 Tbsp. (45 ml) all-purpose flour
- 1 can (19oz) diced tomatoes
- 1 Tbsp. (15 ml) Worcestershire sauce
- 1 1/2 tsp. (7 ml) dried thyme leaves
- 2 tbsp. (3O ml) butter or margarine
- 1 clove garlic, minced
- 4 large peeled potatoes, cooked
- 1/2 cup (125 ml) milk
- 1 cup (250 ml) grated Cheddar Cheese
BROWN beef with carrots and onion in large skillet. Drain off fat. Stir in flour; add tomatoes, Worcestershire sauce and thyme. Bring to boil. Pour into 3-qt (3L) casserole.
COMBINE butter and garlic. Mash potatoes; add garlic butter and milk and mash well.
SPOON evenly onto beef layer, sealing to edge of dish.
SPRINKLE with cheese BAKE at 400°F (200°C) for about 20 minutes or until bubbling.
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