Ingredients:
- 1 Yellow onion, finely chopped
- 450g (1 lb) Ground beef
- 140g (1 cup) Frozen peas
- 1 tablespoon Olive oil (or any cooking oil)
- 1 Carrot, diced
- 1 Tomato, diced
- Salt and black pepper, to taste
- ½ teaspoon Chili powder
- ½ teaspoon Dried thyme
- ½ teaspoon Dried parsley
- 250ml (1 cup) Vegetable stock (or any stock)
- 1 Garlic clove, minced
- 2 teaspoons All-purpose flour
- 4-5 Potatoes, peeled and sliced thinly
- Fresh parsley, chopped (for garnish)
Preparations:
- Prepare Ingredients:
- Chop the onion, dice the carrot and tomato, mince the garlic, and slice the potatoes thinly for even cooking.
- Cook Ground Beef:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the ground beef and cook until browned, breaking it up as it cooks. Season with salt, black pepper, chili powder, thyme, and parsley.
- Add Vegetables and Stock:
- Stir in the minced garlic, diced carrot, diced tomato, and frozen peas.
- Sprinkle the flour over the mixture, stirring to coat evenly. Gradually add the vegetable stock while stirring, allowing the mixture to thicken slightly. Simmer for 5-7 minutes.
- Layer Potatoes:
- Preheat your oven to 200°C (400°F).
- Grease a baking dish with oil. Start by layering half of the sliced potatoes on the bottom.
- Spoon the beef mixture over the potatoes, then top with the remaining potato slices. Season the top layer with salt and pepper.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and golden brown.
- Serve:
- Garnish with fresh parsley before serving. Enjoy your hearty dish!
This version enhances the flavors and gives a more structured approach to the preparation. Let me know if you try it!