Serves 2 people
Ingredients
4 decent sized russet potatoes
14oz can green beans
10-14oz can cream of mushroom
1 cup french fried onions
1 cup medium cheddar cheese
1/4 white onion
2 carrots
2-4 cloves garlic
4tbsp salted butter
1/4 – 1/2 cup whole milk (2% is okay but will be less creamy)
1lb ground beef (15% fat)
1tsp cumin
1tsp cayenne pepper
neutral oil as needed
kosher salt and ground pepper as needed
Procedure
Boil russet potatoes until tender; they should fall apart when pierced with a fork.
Finely grate cheese and carrots.
Mince onion and cook it with oil on medium-high until translucent.
Add garlic cumin, cayenne pepper, and ground beef; cook until no red or pink is found. Salt and pepper as needed.
Add green beans and cream of mushroom and warm till about 130F degrees.
Once potatoes are boiled, mash them while adding butter, salt, pepper, and milk until they are to your desired texture. I prefer mine creamy, but still a little clumpy for that rustic feel.
Layer a pie tin first with the hamburger-veggie mix, then with grated carrots, mashed potatoes, then cheese.
Bake at 350F degrees for 15 – 20 min, then add french onions on top.
Continue cooking for another 10 – 15 min.
Remove and let stand for 5 min.
Enjoy!
