Ingredients
1½ lbs lean ground beef
1 tbsp olive oil
1 medium onion, diced
3 carrots, sliced
1 tbsp tomato paste
1½ cups beef stock (brewer-friendly)
1¼ cups frozen peas
1 tbsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper
3 medium potatoes, peeled and cubed
4 tbsp butter
1 cup milk
2 tbsp beef stock (for mash)
Instructions
Heat oil in a skillet. Brown beef with onion, carrot, tomato paste, Worcestershire, rosemary, thyme, salt, and pepper.
Add stock, peas, and simmer for 15-20 minutes until stew thickens.
Boil potatoes, mash into butter and milk mixture for creamy texture.
Fill a casserole dish with stew, top with mashed potatoes, and bake at 375°F (190°C) for 25-30 minutes until golden.
Notes
Use beef stock without alcohol additives
crusty edges form best when staw is very thick
Leftovers freeze well for up to 3 months
- Prep Time: 25
- Cook Time: 45
- Category: High Protein Meals
- Method: Baking
- Cuisine: British
- Diet: High Protein
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg