Mashed Potatoes, Beef and Peas

Not a very original name I know. I couldn’t think of anything better. I’m open to suggestions! This is one of My Man’s favorite meals. Dillon goes back for seconds. That’s the best compliment I can get. It’s pretty easy and quick to make. Another plus! And it can be made ahead of time. Even better on a busy day. Enjoy!

Ingredients

For the mashed potatoes 

  • 4 large potatoes
  • 1/2 cup milk
  • 1/4 cup butter
  • 1/2 shredded cheddar cheese

How to make

The Mashed Potatoes

Peel and cut potatoes. Add to boiling water and boil until tender. About 15-20 minutes.

Drain liquid reserving 1/2 liquid. Add butter and milk and mash until well blended and creamy. If potatoes seem too juicy add some instant mashed potatoes. (If you don’t have any potatoes or are sometimes lazy like me you can use instant potatoes. Follow direction on box if you do.)

Stir in cheese. I didn’t realize I didn’t have any cheese the night I made this. I like it better with the cheese, but you can make it without.

Ingredients 

The Beef and Peas

  • 1 pound ground beef
  • 1/2 cup finely chopped onions
  • 2 tbsp cornstarch
  • 1-1/2 cups milk
  • 1 can sweet peas, drained or 1 package frozen peas, thawed
  • 1/2 tsp beef bouillon granules
  • 1/2 tsp salt
  • 1/4 tsp pepper

How to make

In a skillet over medium heat cook the beef and onions until beef is no longer pink.

I had just put it in the pan. It hadn't cooked yet. I did make it brown. lol

Add the reserved liquid from the potatoes. 

Combine corn starch and milk until smooth.   Stir into meat mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in peas,

and bouillon,

and salt,

and pepper.

Cook for 2-3 minutes or until heated through and through.

Serve over mashed potatoes.

Enjoy!!!!!

In a nutshell

Ingredients 

For the mashed potatoes 

  • 4 large potatoes
  • 1/2 cup milk
  • 1/4 cup butter
  • 1/2 shredded cheddar cheese

The Beef and Peas

  • 1 pound ground beef
  • 1/2 cup finely chopped onions
  • 2 tbsp cornstarch
  • 1-1/2 cups milk
  • 1 can sweet peas, drained or 1 package frozen peas, thawed
  • 1/2 tsp beef bouillon granules
  • 1/2 tsp salt
  • 1/4 tsp pepper

How To Make

  1. Peel and cut potatoes. Add to boiling water and boil until tender. About 15-20 minutes.
  2. Drain liquid reserving 1/2 liquid. Add butter and milk and mash until well blended and creamy. If potatoes seem too juicy add some instant mashed potatoes.
  3. Stir in cheese.
  4. In a skillet over medium heat cook the beef and onions until beef is no longer pink.
  5. Add the reserved liquid from the potatoes.
  6. Combine corn starch and milk until smooth.  Stir into meat mixture.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.
  8. Stir in peas,  bouillon,  salt and pepper.
  9. Cook for 2-3 minutes or until heated through.
  10. Serve over mashed potatoes.

 

 

 

 

 

 

 

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