About Cooking Outdoors
4 large potatoes, peeled and cubed
5 Carrots, chopped
1 Tbsp butter
1 Tbsp Vegetable oil
1 Onion, chopped
1 pound Lean ground beef
2 Tbsp All-purpose flour
1 Tbsp Ketchup
3/4 cup Beef broth
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, 1 Tbsp finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside.
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a dutch oven. Next, spread a layer of carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in oven at 350 degrees F for 20 minutes, or until golden brown.
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