1. Ground beef: 1 lb
2. Onion: half of a small one (about 1/3cup), finely chopped
3. Carrot: 1 stick (about 1/3 cup), finely chopped
4. Garlic: 1 clove, finely chopped
5. Russet potatoes: (2 big ones), about 1 lb
6. Butter: 2 oz (1/2 stick)
7. Chicken broth: 1/4 cup. (Optional: beef broth)
8. Worcestershire sauce: 1/2 tablespoon
9. Sea salt, ground black pepper: ¼ teaspoon each
10. Dried herbs: 1 teaspoon (Costco’s “Kirkland”, organic no-salt seasoning, a blend of 21 spices.)
11. Red chili flakes: 1/4 teaspoon
12. Safflower oil (for high heat cooking): 2 tablespoons.

1. Peel and cut the potatoes into small piece, boil in water until tender (about 15 minutes).

2. Sauté finely chopped onions and carrots in a skillet until tender.

3. Add ground beef and sauté until no longer pink. Add salt, ground black pepper,red chili flakes, dried herbs and Worcestershire sauce. Add the broth and cook, adding more broth as necessary to keep moist.

4. Mash potatoes in bowl with the butter, season salt and pepper to taste.

5. Place beef, carrots and onions mixture in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely.

6. Broil the dish until the potato peaks are brown. (Make sure the rack is moved to the top level of the oven.)

This recipe currently has 0 comments. Add your own comment in the right hand menu.