1 large onion, chopped
2 medium carrots, chopped
2 to 3 cloves garlic, minced
1 (14 1/2 ounce) can beef broth
1 1/2 lbs ground beef
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
2 cups hot mashed potatoes (prepared with milk and butter)
In a saucepan, combine onion, carrots, garlic and broth.
Bring to a boil; reduce heat; cover and simmer for 20 minutes or
until vegetables are tender.
Drain, reserving liquid to make gravy, if desired.
4 In a skillet, cook beef until browned; drain.
5 Add tomato sauce and seasonings; bring to a boil.
6 Reduce heat; cover and simmer for 15 minutes.
7 Add reserved vegetables and mix well.
8 Transfer to a greased 2-quart baking dish.
9 Top with mashed potatoes.
10 Bake, uncovered, at 350 degrees for 30 minutes or until
potatoes are lightly browned.
11 If desired, make gravy with reserved vegetable liquid; serve
with pie.2 medium carrots, chopped
2 to 3 cloves garlic, minced
1 (14 1/2 ounce) can beef broth
1 1/2 lbs ground beef
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
2 cups hot mashed potatoes (prepared with milk and butter)
In a saucepan, combine onion, carrots, garlic and broth.
Bring to a boil; reduce heat; cover and simmer for 20 minutes or
until vegetables are tender.
Drain, reserving liquid to make gravy, if desired.
4 In a skillet, cook beef until browned; drain.
5 Add tomato sauce and seasonings; bring to a boil.
6 Reduce heat; cover and simmer for 15 minutes.
7 Add reserved vegetables and mix well.
8 Transfer to a greased 2-quart baking dish.
9 Top with mashed potatoes.
10 Bake, uncovered, at 350 degrees for 30 minutes or until
potatoes are lightly browned.
11 If desired, make gravy with reserved vegetable liquid; serve
