Ingredients:
5 medium potatoes, peeled and quartered
1/4 cup milk
Salt and pepper to taste
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 cup beef broth
1/2 cup frozen peas and carrots
1 cup shredded cheese (cheddar or your choice)
Directions:
Potato Preparation: In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return potatoes to the pot.
Making Mashed Potatoes: Add butter and milk to the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper. Set aside to cool slightly.
Prepare the Beef Filling: While the potatoes are cooking, heat a skillet over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is translucent. Add garlic, smoked paprika, and thyme, cooking for another minute.
Simmer: Pour in the beef broth and bring to a simmer. Add the frozen peas and carrots, and cook until the vegetables are tender and the liquid is slightly reduced, about 5 minutes. Season with salt and pepper to taste.
Assemble the Boats: Preheat your oven to 375°F (190°C). Transfer the mashed potatoes to a baking dish, forming a “boat” shape by creating wells in the center of each mound.
Fill the Boats: Spoon the ground beef mixture into the wells in the mashed potatoes.
Add Cheese: Sprinkle shredded cheese over the top of the filled potato boats.
Bake: Place the potato boats in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Serving Suggestion: Serve hot, garnished with chopped fresh parsley or chives for an added touch of flavor and color.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 4 servings
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