10 oz ground beef
1/2 sweet onion
3 cloves garlic
1 zucchini thick shred
2-3 medium small potatoes thinly sliced
1 TB found mustard (used Coleman’s)
3 tsp of smoked paprika
1 tsp wa garlic & onion powder
1/2 - 1 tsp kosher salt
2 cup liquid - called for milk i made cashew milk -a ok
Shredded cheese to your taste ( I used a small amount)
Choose a sauté pan that is oven safe.
I am using my 10” cast iron pan.
Sauté veggies to limping sweaty, place them in a bowl to hold.
Add the ground meat and start to break it up.
Once the meat is mostly browned add in the seasonings and stir to combine.
Sauté for a minute and then add back in the sautéed veggies.
Sauté and stir to combine.
Remove everything back in to the bowl that the vegetables were in.
Add a touch more oil and then layer half of the potatoes on the bottom of the pan and upwards to the sides.
Add all the sautéed meat and veggies on top of the potatoes. And a small layer of cheese then top with the remaining potatoes over the top and crumble some more cheese over the top then pour the top 2 cups of liquid of your choice - it should reach the top of the top potato layer.
Bake 400°F 50-65 minutes
It should be bubbly and thickened.
Let it rest on the count for five or so minutes before cutting into it.
We served this along side steamed broccoli
Comments
Post a Comment