Ingredients
- 8 cups frozen shredded hashbrown potatoes
- 4 tablespoons butter melted
- salt and pepper
- 1 1/2 lb ground beef
- 1 onion chopped fine
- 1/4 cup flour
- 2 cups beef broth
- 2 teaspoon worcestershire sauce
- 2 cups frozen peas and carrots mix thawed
Preparation
Step 1
adjust oven rack to upper middle position
toss potatoes with 2 tablespoon butter, 1 teaspoon salt, and 1/4 teaspoon pepper in large bowl
wrap tightly with plastic and microwave until potatoes are tender 7 to 10 minutes
while potatoes are cooking, cook beef and onions in large heatproof skillet over medium-high heat until beef is no longer pink, about 5 minutes
drain beef mixture in colander
return drained beef mixture to pan,
stir in thyme and flour and cook until incorporated about 1 minute
stir in broth and worcestershire and cook until sauce is thickened 6 to 8 minutes
stir in peas and carrot medlely and simmer until heated through about 1 minute
season with salt and pepper
scatter cooked potatoes over beef mixture an brush with remaining butter
broil until potatoes are golden brown, 3 to 5 minutes