*ingredients:
°2 pound mince meat
°2 tablespoons olive oil, divided
°1 cup chopped carrots
°1 cup chopped onion
°2 teaspoons finely minced garlic
°1/2 cup sliced onion
°salt & freshly ground black pepper, to flavor
°2 tsp dry thyme
°1 c chicken broth
°1 c sour cream
°2 cups shredded cheddar cheese 1 8-ounce package, divided
°2 large All-Purpose Idaho potatoes (about 3/4 pound), peeled and grated
* Directions :
Heat oven 375 degrees F. Oil a 2-quart shallow baking dish or spray it with nonstick cooking spray.
Heat skillet on heat.
Add minced meat and cook, stirring constantly, until completely browned. Strain it in a colander.
Wipe the pan carefully and return it to medium heat.
Heat a tsp of olive oil in skillet on heat.
Add the carrots, onions and garlic and saute for 4 minutes until softened. Add green onions and minced beef and stir well.
Season with salt and pepper and stir in oregano and chicken broth.
Simmer on low heat, then add sour cream and a glass of grated cheese. Simmer for 3 minutes, until cheese melts and everything is mixed.
Transfer the mixture to the prepared baking dish.
Place the cut potatoes on a clean dish towel, roll up and squeeze over the sink to remove as much water from the potatoes as possible.
Shake the potatoes in a medium-sized bowl.
Stir in the diced potatoes with the remaining tablespoon of oil and season with salt and pepper.
Spread the potatoes evenly over the ground beef mixture.
Bake for 40 to 50 minutes, until potatoes are soft and browned on top.
Sprinkle the remaining cup of shredded cheese over the potatoes and return the casserole to the oven for 5 minutes, until the cheese has melted.
Serve hot.
Enjoy!
