I had a small window of opportunity, according to the weather report, to use the Sun Oven this morning. I prepared all of my ingredients yesterday, so I would be ready first thing this morning to take advantage of the free power that we get from the sun. I try and use every opportunity I have to take the sting out of the high cost of well, everything, including propane. I also used the Sun Oven yesterday to bake a half dozen potatoes to use in meals this week while I was meal prepping for today.
Ingredients:
1 lb. Ground Beef
4 Carrots, Diced
1/2 Medium Onion, Chopped
1 Celery Stalk, Chopped
1 Can Corn, Drained
1 Cup Beef Stock
3 C Prepared Instant Mashed Potatoes
1 Tsp Minced Garlic
3 Tbs Flour
Butter
Salt
Pepper
Directions:
Preheat oven to 350 degrees. In a skillet, brown ground beef and raw vegetables. Add corn. Sprinkle flour over mixture and stir until combined. Continue cooking for 3 or 4 more minutes. Pour beef broth over the top and mix well. Cook until a nice gravy forms. Salt and pepper to taste.
Lightly oil a baking dish. Pour mixture into the oiled dish. Top with prepared mashed potatoes. Add a few thin pats of butter to the top of the potatoes. Place in 350 degree oven and bake for 20 to 25 minutes. Let cool about 10 minutes to allow potatoes to set up before serving.
Notes:
Fresh or leftover mashed potatoes can be used instead of instant. I'm using my fresh potatoes sparingly until this year's crops come in. Potatoes are over a dollar a pound right now if you can find them at all.
Make potatoes stiffer than usual.
Beef broth or instant beef broth can be used.
Frozen peas are a great addition to this dish and are normally added to this dish, but Number One is not a fan of peas. Plus, I wanted to save my peas for fried rice. It's a win win situation...
No comments:
Post a Comment