“From Cook's Country magazine. Be sure to purchase shredded hash brown potatoes (sometimes labeled "country style" rather than the cubed variety.”
READY IN:
30mins
SERVES:
4
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to upper-middle position and heat broiler Toss potatoes with 2 tablespoons 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.
  2. While potatoes are cooking, cook beef and onion in large heatproof skillet over medium high heat until beef is no longer pink, about 5 minutes. Drain beef mixture.
  3. .Return 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 6-8 minutes. Stir in pea and carrot combo and simmer until heated through, about 1 minute. Season with salt and pepper.
  4. .Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown. 3 to 5 minutes. Serve.

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