Sorry I did not get a picture of the ingredients before I started. Here is what I used:
- 3 large Idaho potatoes (I think I used 5 medium), peeled and cubed
- 2 Tablespoons extra virgin olive oil
- 1/4 smoky bacon, chopped
- 1 1/3 lean ground beef (or ground turkey - my hubby eats beef)
- 1 medium onion, chopped (I used a sweet one)
- 3/4 cup chopped baby carrots
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 2 cups frozen peas
- 2 Tablespoons flour
- 2 cups of chicken broth (same as 1 can)
- 1 cup light sour cream (divided)
- 1 large egg, beaten
- 10 to 12 blades fresh chives, chopped
Bring a medium pot of water to a boil. Cook the potatoes until tender, 12 to 15 minutes
Heat a deep, large skillet over medium-high heat. Add oil to skillet. Add bacon and brown it up, then add beef to pan and break it up. Season the meat however you like. Once the meat browns up add onions and carrots. Season with salt and pepper. Cook 5 minutes. Add bell peppers and peas and cook another 2 minutes. Stir in flour and cook 2 minutes. Whisk in broth and combine. Add 1/2 cup light sour cream and combine. Simmer over low heat.
Preheat broiler to high.
When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add the remaining 1/2 cup of light sour cream, 1/2 the chives and salt and pepper. Mash the potatoes adding in the beaten, tempered egg. If the potatoes are too thick, add a splash of milk.
Pour beef mixture into a casserole dish. Top with an even layer of potatoes. Place casserole 5 inches from hot broiler. Broil until the potatoes are golden at the edges (does not take too long 5-10 minutes). Garnish with the remaining chives.
This makes a lot of food. I did not do portions or calories (shame on me). It is pretty healthy and it fed us quite a few times. I am not one who worries about pretty plate presentations, that is why there isn't one. I kind of slop it on the plate and my hubby gobbles it up.
Verdicts: SUPER AWESOME!! We both wonder why we do not make it more often. It also reheats well.