A traditional tasty dish, deconstructed to fit perfectly in your lunchbox.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
INGREDIENTS
- 1 pound (454 g) ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1 cup (240 ml) beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Kosher salt and black pepper
- 4 cups (900 g) Butter Mashed Potatoes (page 39)
- Onion Gravy (page 251), for serving
- Chopped parsley, for garnish
METHOD
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In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
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Add the onion, carrots, and garlic and cook until softened, 5 to 7 minutes.
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Stir in the beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Simmer for 10 to 15 minutes, until the mixture thickens.
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To serve, spoon a generous portion of mashed potatoes into each bowl. Top with the beef mixture.
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Top with onion gravy, garnish with parsley, and serve hot.
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