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Ingredients
- 3 T butter
- 1 yellow onion, diced medium
- 2 lg carrots, cut into 3/4 in pieces
- salt and pepper
- 2 T tomato paste
- 1 lb ground beef
- 1 can diced tomatoes
- 2 T flour
- 3/4 c frozen peas
- 1 lg russet potato, very thinly sliced
Details
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
Preheat oven 400 degrees. In a lg skillet, heat 1 T butter over med high heat. Add onion and carrots and cook, stirring often, until onion is soft, 5 min. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 min. Add tomatoes. boil. Cook, stirring frequently, until slightly reduced, 2 min. Sprinkle flour over mixture and stir to combine. Add 1 c water and cook until mixture thickens, about 2 min. Stir in peas and season with salt and pepper.
Transfer mixture to a 2 quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 T of butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40-45 min. Let cool 10 min before serving.
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