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Step 1
Heat olive oil in a Dutch oven over medium-high heat. Add the beef, onion, garlic, salt and pepper, and cook for about 5 minutes, or just until the beef has browned.
Step 2
Add the broth, carrots, peas, corn, celery, oregano and thyme. Stir and cook on medium heat, uncovered, for 3 to 5 minutes, just until softened. Reduce heat to medium-low. In a small bowl, combine flour and water until well blended, then pour over the filling in the dutch oven. Stir together. Reduce heat to low, and cover.
Step 3
Preheat oven to 350°F, and then make the mashed potato topping.
Step 4
Add potatoes to a large pot and cover with water. Bring to a boil, and boil until potatoes are fork tender, about 12-13 minutes. Drain potatoes and return to the pot.
Step 5
Add the butter and mash potatoes until smooth. Add salt and pepper to taste.
Step 6
Remove the Dutch oven with the filling from the heat, and top with the mashed potatoes, smoothing into an even topping layer.
Step 7
Bake, uncovered, at 350° F for about 30 minutes. To create a slightly browned, slightly crisp top, turn on the broiler at the end of the 30 minutes and broil for about 5 minutes. Watch the oven to make sure the top doesn't burn.
Step 8
Serve immediately.