|Ground beef||1 pound|
|Onion||1, medium sized|
|Condensed cream of mushroom soup||1 can (10.75 ounces)|
|Ground black pepper||1/8 teaspoon|
|Frozen peas and carrots||1 cup|
|Mashed potato flakes or buds||1 1/3 cups|
20 minutes to prepare, 15 minutes to cook, ready in 35 minutes
OK, if you’ve already looked at the ingredients list, you’ll see that this isn’t the most natural, and therefore the healthiest version of this meal. But you don’t always have time, and this promises not to compromise too much for the sake of cutting a couple of corners.
Step 1: Preheat your oven to 400 degrees.
Step 2: Get a medium sized skillet on your stove, firing it up to a medium-high heat.
Step 3: Put the beef and onion into the skillet, cooking it all until it’s nicely browned, and pouring off the fat as you go.
Step 4: Next, mix in the soup, ketchup, back pepper, peas and carrots in with your beef and onions. It should be smelling really nice!
Step 5: Take that mixture off the heat, and pour it all into a nine inch pie plate.
Step 6: Going back to your stove, and with a saucepan, heat up the milk and butter, over a medium-high heat.
Step 7: When it reaches the boil, remove it from the heat, slowly stirring in the “potatoes.”
Step 8: Pour the “potatoes” over the beef mixture that’s been patiently waiting in the pie plate.
Step 9: Put it in a preheated over at 400 degrees for 15 minutes. It should be lightly browned by about then.
There you have it. Obviously, if you have time, you really should use fresh potatoes and mash them, as well as fresh carrots and peas.