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1/4 cup butter
4 cups diced beef, or hamburger cooked
1/4 cup flour
2 cups beef broth (bouillon cubes)
2 cups sliced cooked carrots
2 cups peas
1/2 tsp. dried crumbled thyme
1/2 tsp. rosemary
4 cups well seasoned mashed potatoes with 2 eggs
In a large saucepan, heat butter for 5 minutes. Add beef. Sprinkle with flour and blend in beef broth. Stir over medium heat until bubbly and thickened. Simmer 5 minutes. Mix in carrots, peas, and herbs.
Season with salt and pepper.
Pour into 3 quart saucepan.
Spread potatoes over evenly.
Bake in preheated oven 375F for 35 to 40 minutes or until top browns.
Serves 6 (or 2 really hungry people).
4 cups diced beef, or hamburger cooked
1/4 cup flour
2 cups beef broth (bouillon cubes)
2 cups sliced cooked carrots
2 cups peas
1/2 tsp. dried crumbled thyme
1/2 tsp. rosemary
4 cups well seasoned mashed potatoes with 2 eggs
In a large saucepan, heat butter for 5 minutes. Add beef. Sprinkle with flour and blend in beef broth. Stir over medium heat until bubbly and thickened. Simmer 5 minutes. Mix in carrots, peas, and herbs.
Season with salt and pepper.
Pour into 3 quart saucepan.
Spread potatoes over evenly.
Bake in preheated oven 375F for 35 to 40 minutes or until top browns.
Serves 6 (or 2 really hungry people).
