3+ pounds potatoes
Peeled and quartered 4-8 Tablespoons butter
Sour cream or milk (optional)
2 Tbsp Olive oil
1-2 Tablespoons garlic
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, mushrooms, frozen corn + peas
1- 1 1/2 lbs lean ground beef/turkey
1/2 cup beef/chicken broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice (I used thyme)
Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
While the potatoes are cooking, olive oil in a large sauté pan on medium heat. Add the garlic, onions, carrots, and mushrooms, and cook until tender (about 6 to 10 minutes).
RP Servings: 6
Stars: 4.5! Delicious! The only thing that would make it better would be to make the gravy thicker. My mom was over (yay!), so I made it gluten free, but I would normally add flour or something to make the gravy thicker. All in all, great meal!!