w/ Caramelized Onions and Roasted Carrots
1. Preheat oven and roast carrots: Wash and dry all produce. Preheat oven to 420 degrees. Toss carrots on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until starting to brown, about 20 minutes.
2. Cook Potatoes: Cut potatoes into a 1/2-inch cubes. Place in a large pot of salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drawing and return to pot.
3. Prep remaining ingredients. Halve, peel, and thinly slice onion. Mince garlic. Strip thyme leaves off stems. Discard stems.
4. Brown beef and onions. Heat and drizzle olive oil in a large ovenproof pan over medium-high heat. Add beef and thyme. Cook until browned, 3-4 minutes. Remove from pan and set aside. Add another drizzle of olive oil and onions to pan. Cook until softened, about 6 minutes. Add garlic and 1/4 cup water.
5. Make sauce and mash potatoes. Sprinkle flour over onions and stir 1 minute. Add stock, 1/2 cup water, and peas. Stir until sauce thickens, 2-3 minutes. Add beef and stir to combine. Use a fork or potato masher to mash potatoes with 1/4 cup milk and 1 tbsp butter until smooth. Season with salt and pepper.
6. Assemble. If your pan isn't ovenproof, transfer beef mixture to a medium baking dish. Spread mashed potatoes over top. Sprinkle with parmesan cheese, and bake until melted and bubble, about 5 minutes. Serve with roasted carrots on the side.
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Serving Size: 1 Serving (850g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 768 | ||
Calories from Fat: 236 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 106.3mg | 33 % | |
Sodium 597.3mg | 21 % | |
Potassium 2303.6mg | 61 % | |
Total Carbohydrate 87.7g | 26 % | |
Dietary Fiber 16.4g | 66 % | |
Sugars, other 71.3g | ||
Protein 46.3g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 768
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