Ingredients35 m servings 281 cals
- In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
- In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
- Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.
Per Serving: 281 calories; 15.6 g fat; 21.4 g carbohydrates; 15.6 g protein; 50 mg cholesterol; 544 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe was just ok for me. It is not something that I would typically make but I wanted something easy to throw together for dinner. It was quick and easy. The taste was a bit bland for me ...
This recipe was very easy to make. It was a great time saver on a weeknight when we have many things going on! My family all enjoyed it! The only thing I would say is, in the recipe it doesn't t...