Nanny's Red Potato and Beef Bake
  • 10 Red Potatoes, scrubbed and sliced in ¼ inch slices, about 2½ pounds
  • 1 (16 ounce) bag baby carrots
  • 2 pounds ground beef
  • 1 large onion chopped
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper
  • ⅓ cup flour
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • ½ teaspoon dried thyme
  • 1 cup frozen peas, thawed, optional
  • ⅓ cup whipping cream
  • 1 tablespoon Dijon mustard
  • 2 cups (8 ounces) shredded Sharp Cheddar
  1. Preheat oven to 350 degrees. Lightly grease a deep 9 x 13 inch dish and set aside.
  2. Place potatoes and carrots in large saucepan and cover with water, boil about 12 minutes until tender, drain.
  3. While the potatoes and carrots are cooking, brown the ground beef with the onion, garlic, kosher salt and pepper in a large saute pan. Drain.
  4. Sprinkle the flour over the browned beef and add the tomato paste.
  5. Cook for a minute.
  6. Slowly add the beef broth and season with the dried thyme.
  7. Continue cooking for a few minutes until slightly thickened.
  8. Add the peas if using.
  9. Remove the pan from the heat and stir in the whipping cream and Dijon mustard.
  10. Evenly spread the cooked potatoes and carrots in the bottom of the casserole dish.
  11. Top with the beef mixture and sprinkle the cheese on top.
  12. Bake for 20 minutes until the cheese is melted.
Recipe by Sunflower Supper Club at