Ingredients

The following ingredients have 4 Servings
  • 1 lb lean (at least 80%) ground beef
  • 1 cup chopped onions
  • 2 medium carrots, peeled, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1/2 cup Cascadian Farm™ organic frozen peas
  • 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
  • Water, milk and butter called for on potatoes pouch

Instruction

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, cook beef over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is browned. Add onions, carrots and garlic; cook 4 to 6 minutes, stirring frequently, until softened. Add flour, salt and pepper; cook 1 minute, stirring frequently.
  • Stir in milk; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in 1 cup of the cheese. When cheese has melted, stir in frozen peas; transfer mixture to baking dish.
  • Make mashed potatoes as directed on pouch. Drop potatoes by large spoonfuls over mixture in baking dish. Top with remaining 1/2 cup cheese. Bake 20 to 25 minutes or until bubbly and lightly browned. Let stand 10 minutes before serving.