Ingredients

The following ingredients have 7 Servings
  • 1 pound white or russet potatoes, (peeled and cut into about 1 inch chunks)
  • 1 pound ground beef
  • ½ cup onion. (chopped (about half of a medium onion))
  • 1 garlic clove, (crushed or minced)
  • ¾ cup tomato paste ((one 6-ounce can))
  • ¼ cup Worcestershire sauce
  • 1 ½ cups beef broth
  • 4 cups frozen mixed vegetables
  • ¼ cup plain Greek yogurt (or sour cream)
  • ¼ cup milk
  • 1 teaspoon kosher salt
  • 1 cup shredded cheddar cheese, (divided)

Instruction

  • Preheat your oven to 350°F and have eight 4 oz. ramekins ready.
  • Place the potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender.
  • While the pottoes are coming to a boil, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper and cook, breaking up the meat, until it is browned. Drain any excess grease.
  • Stir in the tomato paste, Worscestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
  • While the meat is cooking, drain the potatoes and return to the pot, alowing the steam to evaporate for a couple of minutes.
  • Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt to the potatoes. With potato masher or hand mixer, mash to desired consistency.
  • Divide the meat mixture between the ramekins, then top with the mashed potatoes and remaining cheese, and place ramekins on a baking sheet.
  • Bake for 25-30 minutes, or until heated through, and cheese and potatoes are slightly browned.