Sometimes it can be tough to decide what to have for dinner. I haven't posted in a while because we simply have not made anything that was blog worthy. We seemed to have been on a streak where we either were having something that is already posted on here, or it was the same old burgers or a salad.
So, today I let James decide what he wanted to have for dinner. We threw ideas back and forth for four hours before he finally went and retrieved the Robin Miller cookbook, Quick Fix Meals, which we received as a wedding gift.
I have made this before, but we liked this version, which I only slightly adapted. I hope you enjoy it.
1 1/4 lb. lean ground beef 1 bag carrot coins 1/2 onion 1 can peas 1 28 oz can diced tomatoes 1 tsp. oregano 1/2 tsp. salt 1/2 tsp. pepper
Potatoes: 4 potatoes, peeled and cut 1/2 cup shredded triple cheddar 1/4 cup cream 1/2 stick butter salt, pepper
Boil the potatoes until fork tender. Meanwhile, brown and drain the ground beef and onion mixture. In a separate pot, boil the carrots with some beef broth. Combine the beef, onion, and carrot mixture with tomatoes and peas. Stir in the seasonings. Divide mixture between two pie plates. Meanwhile, drain and mash the potatoes, adding the cream, cheese, butter, salt, and pepper. Spread smoothly over the meat mixture. Bake at 400 degrees for 25 minutes.