World War Two Victory Casserole

local_grocery_store Ingredients

• 1 pound Ground beef, cooked and drained
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 2 Carrots, diced
• 4 Potatoes, peeled and cubed
• 1 cup Frozen peas, thawed
• 1 cup Beef broth, low-sodium
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1 sheet Frozen puff pastry, thawed
• 1 Egg, beaten

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In a large skillet, cook the ground beef over medium heat until browned. Drain the excess fat.
3. 3.Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. 4.Stir in the diced carrots, cubed potatoes, thawed peas, beef broth, Worcestershire sauce, tomato paste, dried thyme, salt, and black pepper. Cook for 10 minutes, or until the vegetables are slightly tender.
5. 5.Transfer the mixture to a 9x13-inch baking dish.
6. 6.Roll out the thawed puff pastry sheet on a lightly floured surface. Place it over the baking dish, covering the filling completely. Trim any excess pastry and crimp the edges to seal.
7. 7.Brush the beaten egg over the pastry to give it a golden finish.
8. 8.Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
9. 9.Let the casserole cool for a few minutes before serving. Enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to add other vegetables like corn or green beans to the casserole.
• chevron_rightFor a vegetarian version, substitute the ground beef with plant-based ground meat.
• chevron_rightThis casserole can be made ahead of time and refrigerated. Just bake it when you're ready to serve.
• chevron_rightServe with a fresh green salad for a complete meal.