Total time, start to finish = about an hour.
1 Tbsp olive oil
2 cups of baby carrots
1 cup pearl onions (frozen or jarred, no need to thaw if frozen)
(or substitute 1 large sweet onion, chopped)
2 cloves garlic, minced
1 1/4 pound lean beef round, cut into 1-inch cubes
1 Tbsp all-purpose flour
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
One 28-ounce can diced tomatoes
4 medium Idaho potatoes, cut into 1-inch cubes (don’t peel)
3/4 cup reduced-fat cheddar cheese, shredded (or other cheese blend)
1/2 cup low-fat sour cream
2 Tbsp butter
Milk – to taste (depends on how creamy)
Salt & Pepper to taste
- Heat oil in large skillet over medium-high heat. Add carrots, onions, and garlic, and cook, stirring, until softened (about 3-5 minutes). Remove from pan and set aside.
- While veggies cooking, put potatoes in large saucepan. Pour in enough water to cover potatoes. Put on high heat to bring to a boil – boil until potatoes are fork-tender (8-10 minutes).
- Add beef to hot skillet and brown on all sides (about 5 minutes). Add flour, oregano, salt and pepper, and stir to coat the beef. Return veggies to pan and add the can of tomatoes. Bring to a simmer, reduce heat to medium-low, partially cover the pan, and simmer until the beef is cooked through (10 minutes).
- Pre-heat oven to 400 degrees.
- Drain potatoes and put in mixing bowl. Add cheese, sour cream, butter, and a little milk (1/4 cup). Mash until smooth and well combined with hand mixer. Add more milk to get desired consistency. Season to taste with salt & pepper.
- Transfer beef mixture to largest glass casserole dish. Spoon mashed potatoes over the top evenly (use spoon to smooth/make even layer, if desired).
- Put casserole in oven and bake about 20 minutes until top is golden and filling is bubbly.
Source: Robin Miller Quick Fix Meals