Homestyle Beef and Vegetable Pie

Name: Homestyle Beef and Vegetable Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1.5 pound ground beef (lean); 1 yellow onion (medium, chopped); 2 carrots (peeled and diced); 1 celery (diced); 2 clove garlic (minced); 0.5 cup beef broth; 0.5 cup frozen peas and carrots blend; 0.25 cup all-purpose flour; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 0.5 teaspoon black pepper; 1 teaspoon salt; 2 pound russet potatoes (peeled and quartered); 0.5 cup milk; 4 tablespoon unsalted butter; 1 pound green beans (trimmed); 1 pinch salt; 1 pinch black pepper

A comforting casserole featuring a rich ground beef and mixed vegetable filling, topped with creamy mashed potatoes and baked until golden brown, served with crispy roasted green beans.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $4.03/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
1.5 pound ground beef (lean)
1 yellow onion (medium, chopped)
2 carrots (peeled and diced)
1 celery (diced)
2 clove garlic (minced)
0.5 cup beef broth
0.5 cup frozen peas and carrots blend
0.25 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
0.5 teaspoon black pepper
1 teaspoon salt
2 pound russet potatoes (peeled and quartered)
0.5 cup milk
4 tablespoon unsalted butter
1 pound green beans (trimmed)
1 pinch salt
1 pinch black pepper

Instructions

Preheat oven to 375°F. For the mashed potato topping: Place the 2 pounds russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
Return the drained potatoes to the hot pot. Add 1/2 cup milk and 4 tablespoons unsalted butter. Mash until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste. Set aside.
For the filling: Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the 1 1/2 pounds lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Add the chopped yellow onion, diced carrots, and diced celery to the skillet. Cook, stirring occasionally, until vegetables are slightly softened, about 5-7 minutes. Stir in the 2 cloves minced garlic and cook for 1 minute until fragrant.
Sprinkle the 1/4 cup all-purpose flour over the beef and vegetable mixture, stirring constantly for 1 minute to cook the flour. Gradually stir in 1/2 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, stirring until thickened, about 2-3 minutes.
Stir in the 1/2 cup frozen peas and carrots blend. If your skillet is not oven-safe, transfer the filling to a 9x13-inch baking dish.
Carefully spoon or pipe the mashed potatoes evenly over the beef and vegetable filling. You can rough up the surface with a fork for texture.
Bake for 30-35 minutes, or until the mashed potato topping is golden brown and the filling is bubbly.
Meanwhile, prepare the roasted green beans. On a baking sheet, toss the 1 pound trimmed green beans with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Roast in the same oven during the last 15-20 minutes of the pie's cooking time, or until tender-crisp.
Let the pie rest for 5-10 minutes before serving. Serve warm with the roasted green beans on the side.

Notes

For extra richness, a sprinkle of grated Parmesan cheese can be added to the mashed potato topping before baking. This dish freezes well before or after baking for future meals.

Nutrition (per serving)

Calories: 760
Protein: 51.5 g
Carbohydrates: 70.3 g
Fat: 33.1 g
Fiber: 10.2 g
Sodium: 750 mg
Saturated Fat: 14.5 g
Sugar: 7.1 g
Cholesterol: 130 mg