1 pound ground beef
1 cup pearl onions frozen
1 cup carrot chopped
2 tablespoons red wine vinegar
1 1/4 cups beef broth
1 package mashed potatoes frozen
2 1/3 cups skim milk
1/3 cup cheddar cheese shredded
1/4 cup horseradish
1 cup peas, frozen
1 teaspoon marjoram
1 tablespoon cornstarch
Instructions
In an ovenproof frying pan, combine ground beef, onions, carrots, vinegar, ground beef, onions, carrots, vinegar and 1/2 cup broth. Stir often until meat is crumbled and carrots are tender when pierced, about 15 minutes. Spoon out and discard any fat. Meanwhile, in a microwave-safe bowl, combine potatoes and milk. Cook ina microwave oven until hot and blended, about 10 minutes. Stir cheese and hroseradish into potatoes.
Blend remaining broth and the cornstarch until smooth. Add broth mixture, pease and majroam to frying pan. Stir until mixture boils, then remove from heat. Spoon mashed potatoes in dollops around edge of pan over beef mixture, leaving center exposed. Broil 6 to 8 inched from heat until browned, about 8 minutes.
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Yields: 4 Servings
Sunset, Jan 99 p. 116
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