When money is tight it helps to have meals that use ingredients you already keep on hand. These recipes show how to turn basic items into comforting food without extra cost. You will find ideas for stretching staples like rice, beans, and vegetables. Each recipe keeps things easy and satisfying for busy days. They focus on real ways to save while still enjoying home cooked meals.
Helpful Tips to Stretch Every Ingredient
These simple steps will help you turn basic ingredients into filling comfort food meals that last longer.
Add Fillers to Meat Dishes
Mix cooked rice, lentils, or shredded vegetables into ground beef recipes. This stretches the protein while keeping casseroles and skillets hearty.
Make Extra for Leftovers
Double the batch when cooking soups or pasta bakes. Portion and freeze half to pull out on nights when you need a quick meal.
Save Scraps for Stock
Keep onion ends, carrot peels, and celery tops in a bag in the freezer. Simmer them into broth later to add flavor to any recipe without extra purchases.
Roast Vegetables for Sweetness
Toss potatoes, carrots, or cabbage with a little oil and salt. Roasting brings out natural sugars that make simple sides taste richer.
Creamy Chicken and Rice Casserole with Carrots and Peas
This casserole makes the most of affordable staples like rice and frozen vegetables to turn a modest amount of chicken into a full meal. It comes together with little hands-on time, making it ideal for weeknights when you want something warm and filling without extra cost or effort.
The finished dish has tender pieces of chicken mixed with soft rice and sweet vegetables in a light, creamy sauce. Carrots and peas add color and freshness while helping the chicken stretch across four servings.
Equipment
- Large skillet
- 9-by-13-inch baking dish
- Oven
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup long-grain white rice
- 2 carrots, diced
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes.
- Sprinkle the flour over the chicken and onion, then stir for 1 minute. Slowly pour in the chicken broth and milk while stirring to create a smooth sauce.
- Stir in the rice and carrots. Bring the mixture to a gentle simmer, then remove from heat.
- Pour everything into the prepared baking dish, cover tightly with foil, and bake for 35 minutes.
- Remove the foil, stir in the frozen peas, and bake uncovered for 10 more minutes until the rice is tender and the liquid is absorbed.
Notes
Cuisine: American
Equipment: Large skillet, 9-by-13-inch baking dish, Oven
Hearty Lentil and Vegetable Stew with Cornbread Dumplings
This stew turns simple pantry staples into a filling meal that feels like a warm hug on a cold evening. Lentils and root vegetables simmer until tender, then get topped with fluffy cornbread dumplings that soak up the broth without adding much cost. It is an easy way to stretch a small grocery list into several satisfying portions.
The result is a thick, savory stew with soft vegetables and slightly sweet, crumbly dumplings on top. It works well for weeknight dinners or when you need to feed a group on a tight budget.
Equipment
- Large pot
- Mixing bowl
Ingredients
- 1 cup dried green lentils
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, cubed
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- Salt and black pepper to taste
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 egg
- 2 tbsp olive oil
Instructions
- Rinse the lentils and set them aside. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the onion turns soft.
- Stir in the garlic, potatoes, thyme, salt, and pepper. Cook for 1 minute. Add the lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes.
- While the stew simmers, mix the cornmeal, flour, baking powder, and salt in a bowl. In a separate bowl, whisk the milk, egg, and olive oil together. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Cover the pot and cook for 12 to 15 minutes without lifting the lid until the dumplings are firm and cooked through.
Notes
Cuisine: American
Equipment: Large pot, Mixing bowl
Cheesy Potato and Cabbage Bake with Smoked Sausage
This bake turns a few humble ingredients into a filling weeknight meal. Cabbage and potatoes stretch the smoked sausage while melted cheese ties everything together with a golden top. It works well on cold evenings when you want something warm and hearty without spending much.
The dish has a savory, slightly smoky flavor from the sausage and a mix of tender and crisp textures. Potatoes soften during baking while the cabbage adds a gentle sweetness and the cheese creates a rich finish.
Equipment
- Large skillet
- 9 by 13 inch baking dish
- Knife
Ingredients
- 4 medium russet potatoes, thinly sliced
- 1/2 medium head green cabbage, shredded
- 12 ounces smoked sausage, sliced into rounds
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until it softens.
- Add the sliced smoked sausage to the skillet and cook for a few minutes until it starts to brown.
- Stir in the shredded cabbage, garlic powder, paprika, salt, and pepper. Cook until the cabbage wilts slightly.
- Layer half the sliced potatoes in the bottom of the baking dish. Spoon half the sausage and cabbage mixture over them.
- Repeat with the remaining potatoes and sausage mixture. Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and the potatoes are tender.
Notes
Cuisine: American
Equipment: Large skillet, 9 by 13 inch baking dish, Knife
One-Pot Beef and Barley Soup with Root Vegetables
This soup turns a small amount of beef into a filling meal by pairing it with barley and sturdy root vegetables. It works well on busy weeknights when you want something warm and low cost. The broth stays light yet savory, with tender chunks of beef and a pleasant chew from the barley.
The root vegetables add natural sweetness and body without extra ingredients. Everything cooks in one pot, so cleanup stays simple.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley
- 3 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 cups low-sodium beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
- Add the onion and garlic to the pot. Stir and cook for two minutes until the onion softens.
- Stir in the carrots and parsnips. Cook for three minutes to start softening the vegetables.
- Add the barley, beef broth, and dried thyme. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring once or twice.
- Taste and add salt and black pepper as needed before serving.
Notes
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Tuna Noodle Casserole with Peas and Breadcrumb Topping
This casserole turns a couple of pantry staples into a filling dinner that feels like a warm hug on a cold night. It stretches one or two cans of tuna across plenty of noodles and peas so the whole family eats well without spending much.
The creamy base holds everything together while the breadcrumb topping adds a nice crunch that keeps each bite interesting. It comes together with little fuss and works just as well for weeknight meals as it does for casual weekend suppers.
Equipment
- Large pot
- 9×13 baking dish
- Mixing bowl
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 cup frozen peas
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 cup plain breadcrumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large bowl, stir together the cream of mushroom soup, milk, salt, and pepper until smooth.
- Add the drained tuna, frozen peas, and cooked noodles to the bowl. Mix gently until everything is coated.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, toss the breadcrumbs with the melted butter until evenly moistened. Sprinkle the mixture over the top of the casserole.
- Bake for 20 to 25 minutes until the topping is golden and the edges are bubbling. Let it rest for a few minutes before serving.
Notes
Cuisine: American
Equipment: Large pot, 9×13 baking dish, Mixing bowl
Black Bean Chili Served over Jalapeño Cornbread
This black bean chili makes the most of canned beans and pantry spices to create a thick, satisfying base. Ladled over slices of jalapeño cornbread, it becomes a complete meal that feels generous while using very little meat or expensive produce.
The chili cooks down into a rich, smoky stew with gentle heat. The cornbread underneath soaks up the sauce and adds a tender, spicy-sweet contrast that keeps every bite interesting.
Equipment
- Large pot
- Mixing bowls
- 8-inch square baking pan
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 jalapeños, finely diced and divided
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil, plus more for the pan
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and half the diced jalapeño and cook for 1 minute more.
- Add the chili powder and cumin. Stir for 30 seconds until fragrant, then pour in the diced tomatoes with their juices and the drained black beans. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally, until the chili thickens slightly.
- While the chili simmers, preheat the oven to 400°F and lightly oil an 8-inch square baking pan. In a bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
- In another bowl, whisk the milk, egg, and remaining 1 tablespoon oil. Stir in the remaining diced jalapeño. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spread the batter into the prepared pan and bake for 18-20 minutes, until the top is golden and a toothpick comes out clean. Let it cool for a few minutes, then cut into squares.
- Place a piece of warm cornbread on each plate and spoon the black bean chili generously over the top.
Notes
Cuisine: American
Equipment: Large pot, Mixing bowls, 8-inch square baking pan
Skillet Sausage, Potato, and Onion Hash with Fried Eggs
This skillet hash makes the most of a few staple ingredients by letting potatoes and onions soak up plenty of savory flavor from the sausage. It comes together in one pan and turns out crispy edges with tender centers for a filling meal that feels special without much effort.
Serve it for weeknight dinners when you want something warm and comforting or on weekend mornings when you need a hearty start. The mix of browned sausage, soft onions, and golden potatoes pairs nicely with runny yolks from the fried eggs.
Equipment
- Large Skillet
- Spatula
- Knife
- Cutting Board
Ingredients
- 1 pound smoked sausage, sliced into rounds
- 4 medium russet potatoes, diced into 1/2-inch cubes
- 2 yellow onions, thinly sliced
- 4 large eggs
- 3 tablespoons vegetable oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the sliced sausage and cook for 5 to 6 minutes until the edges brown. Remove the sausage to a plate and leave the drippings in the pan.
- Add the remaining tablespoon of oil to the skillet along with the diced potatoes. Spread them in an even layer and let them cook undisturbed for 8 minutes so the bottoms crisp.
- Stir in the sliced onions, smoked paprika, garlic powder, salt, and pepper. Continue cooking for 10 to 12 minutes, stirring every few minutes, until the potatoes are tender and the onions soften and turn golden.
- Return the browned sausage to the skillet and toss everything together. Cook for 2 more minutes to warm the sausage through.
- In a separate small skillet or by pushing the hash to one side of the large skillet, fry the eggs in a little extra oil or butter until the whites set but the yolks stay runny.
- Divide the hash among four plates and top each serving with a fried egg.
Notes
Cuisine: American
Equipment: Large Skillet, Spatula, Knife, Cutting Board
Baked Ziti Loaded with Celery, Carrots, and Ground Turkey
This baked ziti stretches ground turkey with plenty of celery and carrots for a filling meal that still feels hearty. It works well on busy weeknights when you need something warm and reliable that uses basic pantry items.
The finished dish has tender pasta in a savory tomato sauce with soft vegetable pieces throughout. The cheese on top turns golden and creates a comforting contrast to the saucy layers below.
Equipment
- Large Pot
- Large Skillet
- 9×13 Baking Dish
Ingredients
- 12 ounces ziti pasta
- 1 pound ground turkey
- 3 celery stalks, diced
- 2 large carrots, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 24 ounces marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the ziti until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook for 5 to 7 minutes until the vegetables begin to soften.
- Stir in the garlic and cook for 1 minute. Add the ground turkey, breaking it up with a spoon. Cook until the meat is no longer pink.
- Season the mixture with oregano, salt, and pepper. Pour in the marinara sauce and simmer for 5 minutes to blend the flavors.
- Spread a thin layer of the sauce mixture in a 9 by 13 inch baking dish. Add half the cooked ziti, dollops of ricotta, and a sprinkle of mozzarella. Repeat the layers and finish with the remaining mozzarella and Parmesan on top.
- Bake uncovered for 20 to 25 minutes until the cheese is melted and lightly browned.
Notes
Cuisine: Italian
Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Chicken and Dumpling Stew Stretched with Extra Vegetables
This stew turns a small amount of chicken into a filling meal by adding plenty of vegetables that bulk up every bowl. It works well on busy weeknights or when you need to feed a family without extra grocery trips.
The result is a savory broth with tender chicken pieces, soft vegetables, and fluffy dumplings that soak up the flavor. The extra carrots, celery, and potatoes keep the dish hearty while stretching the main ingredients further.
Equipment
- Large pot
- Mixing bowl
Ingredients
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 large onion, diced
- 2 medium potatoes, cubed
- 1 cup frozen peas
- 5 cups chicken broth
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Heat a large pot over medium heat and add the chicken pieces. Cook until lightly browned on all sides.
- Add the onion, carrots, celery, potatoes, and garlic to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
- Pour in the chicken broth, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes.
- In a mixing bowl, combine the flour, baking powder, and a pinch of salt. Stir in the milk and melted butter until a soft dough forms.
- Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and cook for 10 minutes without lifting the lid.
- Stir in the frozen peas and cook for 3 more minutes until the peas are heated through and the dumplings are cooked.
Notes
Cuisine: American
Equipment: Large pot, Mixing bowl
Cabbage Roll Casserole with Rice and Tomato Sauce
This cabbage roll casserole turns a classic dish into a simple layered bake that feeds a crowd. It works especially well on cold evenings when you want something hearty without spending hours in the kitchen.
The result is a savory mix of tender cabbage, seasoned rice, and rich tomato sauce that tastes like stuffed cabbage rolls but comes together in one dish. It stretches a few basic ingredients into a complete meal that still feels comforting.
Equipment
- Large skillet
- 9-by-13-inch baking dish
- Aluminum foil
Ingredients
- 1 medium head green cabbage, chopped into bite-size pieces
- 1 cup uncooked long-grain white rice
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can tomato sauce
- 2 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9-by-13-inch baking dish.
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Add the diced onion and minced garlic and cook until the onion softens.
- Stir in the uncooked rice, paprika, oregano, salt, and black pepper. Cook for one minute so the rice gets coated with the seasonings.
- Add one cup of tomato sauce and one cup of beef broth to the skillet. Simmer for five minutes, then remove from heat.
- Spread half the chopped cabbage in an even layer in the prepared baking dish. Spoon the beef and rice mixture over the cabbage. Top with the remaining cabbage.
- Pour the rest of the tomato sauce and beef broth over the top, spreading it gently so the liquid reaches the bottom layer.
- Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes until the rice is tender and the cabbage is soft.
Notes
Cuisine: American
Equipment: Large skillet, 9-by-13-inch baking dish, Aluminum foil
Split Pea Soup with Ham Bone and Crusty Bread
This soup turns a leftover ham bone into a filling meal that warms you up without much effort. Split peas break down into a thick broth while the bone adds savory depth, making it a smart way to stretch what you already have on hand. It comes together in one pot and tastes even better the next day.
The texture is hearty and creamy with tender bits of carrot and celery throughout. Serve it with slices of crusty bread to soak up every last drop. It works well on chilly evenings when you want comfort food that does not require many extra purchases.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 ham bone with some meat attached
- 1 pound dried green split peas
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups water
- 1 bay leaf
- Salt and black pepper to taste
- 4 thick slices crusty bread, for serving
Instructions
- Rinse the split peas under cold water and pick out any small stones. Set them aside.
- Place the ham bone in a large pot with the split peas, onion, carrots, celery, garlic, water, and bay leaf.
- Bring the mixture to a boil over medium-high heat, then reduce to low and cover the pot.
- Simmer for about 90 minutes, stirring now and then, until the peas are soft and the soup has thickened.
- Remove the ham bone from the pot. Shred any remaining meat from the bone and return the meat to the soup.
- Season with salt and black pepper. Discard the bay leaf.
- Ladle the soup into bowls and serve with the crusty bread on the side.
Notes
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board
Macaroni and Cheese Packed with Frozen Mixed Vegetables
This recipe turns a classic comfort dish into a filling meal by loading it with frozen mixed vegetables. The veggies add color, texture, and volume without raising the cost, so the macaroni and cheese stretch further across the table. It works well on busy weeknights when you need something warm and satisfying with minimal effort.
The finished dish stays creamy from the cheese sauce while the vegetables keep their shape and give a slight bite. Each serving feels generous thanks to the added bulk, and the flavors stay mild and family-friendly.
Equipment
- Large Pot
- Medium Saucepan
- Colander
- Whisk
Ingredients
- 12 ounces elbow macaroni
- 3 cups frozen mixed vegetables
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Add the frozen mixed vegetables during the last three minutes of cooking so they heat through without turning mushy. Drain the pasta and vegetables together in a colander and set aside.
- In the same pot or a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a smooth paste. Slowly pour in the milk while whisking to avoid lumps, then stir in the garlic powder.
- Continue cooking the sauce until it thickens enough to coat the back of a spoon. Remove the pan from the heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and black pepper to taste.
- Add the drained macaroni and vegetables back into the pot with the cheese sauce. Stir gently until everything is evenly coated and heated through. Serve right away while the sauce is still creamy.
Notes
Cuisine: American
Equipment: Large Pot, Medium Saucepan, Colander, Whisk
Fried Rice Loaded with Scrambled Eggs and Leftover Bits
This recipe turns leftover rice and stray bits from the fridge into a hearty, filling meal. Scrambled eggs add protein and a soft texture while the extra pieces bring bursts of flavor and color. It is a smart way to stretch what you already have without extra shopping.
The dish tastes savory and comforting with a slight chew from the rice and tender pockets of egg throughout. It comes together fast in one pan, making it ideal for weeknights when you need something warm and satisfying on a budget.
Equipment
- Large skillet
- Mixing bowl
- Spatula
Ingredients
- 4 cups leftover cooked rice
- 4 large eggs
- 2 cups mixed leftover bits (chopped vegetables, cooked meat scraps, or tofu)
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- Salt and pepper, to taste
- 2 green onions, sliced
Instructions
- Crack the eggs into a bowl and beat them well with a fork. Set the bowl aside.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the leftover bits and cook for 2 to 3 minutes until they are warmed through and starting to brown at the edges.
- Push the bits to one side of the skillet. Pour the beaten eggs into the empty space and scramble them gently until they are just set but still soft.
- Add the leftover rice to the skillet along with the remaining tablespoon of oil. Break up any clumps with a spatula and stir everything together.
- Drizzle the soy sauce over the rice. Season with salt and pepper, then stir and cook for another 3 to 4 minutes until the rice is heated and lightly crisped in spots.
- Remove the skillet from the heat and stir in the sliced green onions.
Notes
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Spatula
Shepherd’s Pie Topped with Mashed Potatoes and Onion Gravy
This shepherd’s pie turns basic pantry items into a hearty dinner that feeds a family without much fuss. Ground beef mixes with carrots and peas to stretch further while the mashed potato topping keeps the dish filling and warm.
The onion gravy brings extra savoriness that soaks into every bite. It suits weeknight meals when you want comfort food that still feels practical and budget friendly.
Equipment
- Large skillet
- Medium pot
- Potato masher
- Baking dish
Ingredients
- 4 large russet potatoes, peeled and cubed
- 1 pound ground beef
- 2 large onions, 1 diced and 1 thinly sliced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cups beef broth
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 3 tablespoons butter
- Salt and black pepper
Instructions
- Place the cubed potatoes in a pot of salted water and boil until tender. Drain, then mash with the milk, 2 tablespoons of butter, and a pinch of salt until smooth. Set aside.
- Heat a large skillet over medium heat and cook the ground beef until browned. Add the diced onion and carrots, then cook until the vegetables soften.
- Stir in the frozen peas and season with salt and pepper. Spoon the mixture into a baking dish and spread the mashed potatoes evenly over the top. Dot with the remaining tablespoon of butter.
- Bake at 375 degrees for 20 minutes until the potato topping turns lightly golden.
- While the pie bakes, melt the remaining butter in the same skillet. Add the sliced onion and cook until soft. Sprinkle in the flour, stir for one minute, then slowly whisk in the beef broth. Simmer until the gravy thickens. Season with salt and pepper.
- Let the pie rest a few minutes after baking, then serve slices with the onion gravy spooned over the top.
Notes
Cuisine: British
Equipment: Large skillet, Medium pot, Potato masher, Baking dish
