Ground Beef & Mixed Veggie Skillet with Mashed Potato Topping

Ingredients

• 4 carrots (Medium; peeled, trimmed, and small diced)
• 4 sticks celery (Trimmed and small diced)
• 8 fl oz chicken or vegetable broth
• 1 cup frozen peas
• 4 cloves garlic (Peeled and minced)
• 0.5 lb lean ground beef
• 8 oz tomato sauce (Each can is 8 oz)
• 8 fl oz whole milk
• 1 yellow onion (Medium; peeled, halved, and small diced)
• 4 yellow potatoes (Medium; peeled and medium diced)
• all-purpose flour
• black pepper
• extra virgin olive oil (For coating the skillet)
• rosemary (Dried)
• salt
• thyme (Dried)
• Worcestershire sauce

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Peel and medium-dice the potatoes. Place them in a medium saucepan and cover with hot tap water. Cover the saucepan, bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are soft, 10–12 minutes.

3. 3

   Meanwhile, peel and trim the carrots, then small-dice them. Trim and small-dice the celery, and place both vegetables in a medium bowl.

4. 4

   Preheat a large ovenproof skillet over medium-high heat.

5. 5

   Once the skillet is hot, add olive oil and swirl to coat the bottom.

6. 6

   Add the ground beef and cook, breaking it apart with a spoon, until just browned, 3–4 minutes.

7. 7

   While the beef cooks, peel, halve, and small-dice the onion. Peel and mince the garlic, then add both to the bowl with the carrots and celery.

8. 8

   When the beef is done, add the carrots, celery, onion, garlic, rosemary, thyme, salt, and black pepper to the skillet. Continue cooking, stirring occasionally, until the vegetables soften, 4–5 minutes more.

9. 9

   Meanwhile, preheat the oven to broil on high and position the rack about 6 inches from the top.

10. 10

    When the potatoes are soft, drain them in a colander and return them to the saucepan. Add the milk, salt, and black pepper. Using a potato masher, mash until smooth. Cover to keep warm and set aside.

11. 11

    When the vegetables are soft, add the flour to the skillet and cook, stirring frequently, for 1 minute more.

12. 12

    Add the tomato sauce, broth, frozen peas, and Worcestershire sauce to the skillet. Stir to combine the beef filling and bring it to a simmer. Once simmering, remove the skillet from the heat.

13. 13

    Spoon the mashed potatoes over the beef filling. Using a fork, spread the potatoes evenly over the top, creating ridges.

14. 14

    Place the skillet in the oven and broil until the potato topping is set and lightly golden, 2–3 minutes. Remove the skillet from the oven.

15. 15

    Divide the skillet between plates or bowls and serve.

Notes

The structured recipe data does not specify quantities for the flour, seasonings, olive oil, or Worcestershire sauce; use them as listed and season to taste. Use an ovenproof skillet because the assembled dish is broiled directly in the skillet.

Nutrition per serving

• main
• skillet
• broiled
• comfort food
• high-protein
• family-friendly