with Caramelized Onions and Roasted Carrots


By Hello Fresh  recipe-cropped-bw

START STRONG. Potato skins are a rich source of vitamins and minerals like iron and potassium, so don’t waste time peeling them! A quick chop is all the potatoes need before being tossed in the boiling water.

Cooking Time: 35 min.

Servings: 2

Nutrition: 703 cal, Fat: 33 g, Sat. Fat: 14 g, Protein: 44 g, Carbs: 59 g, Sugar: 14 g, Sodium: 573 mg, Fiber: 12 g


  • Yukon Potatoes- 16 oz.
  • Baby Carrots- 8 oz.
  • Yellow Onion- 1
  • Garlic- 2 Cloves
  • Thyme- ¼ oz.
  • Ground Beef- 10 oz.
  • Flour- 1 TBSP
  • Chicken Stock Concentrate- 1
  • Peas- 4 oz.
  • Reduced-Fat Milk- ¼ Cup
  • Parmesan Cheese- ¼ Cup


  1. Preheat oven and roast carrots. Wash and dry all produce. Preheat oven to 420 degrees. Toss carrots on a baking sheet with a drizzle of olive oil and pinch of salt and pepper. Roast until starting to brown, about 20 minutes.
  2. Cook potatoes. Cut potatoes into ½-inch cubes. Place in a large pot of salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and return to pot.
  3. Prep remaining ingredients. Halve, peel, and thinly slice onion. Mince garlic. Strip thyme leaves off stems. Discard stems.
  4. Brown beef and onions. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add beef and thyme. Cook until browned, 3-4 minutes. Remove from pan and set aside. Add another drizzle of olive oil and onions to pan. Cook until softened, about 6 minutes. Add garlic and ¼ cup water.
  5. Make sauce and mash potatoes. Sprinkle flour over onions and stir 1 minute. Add stock concentrate, ½ cup water, and peas. Stir until sauce thickens, 2-3 minutes. Add beef and stir to combine. Use a fork or potato masher to mash potatoes with ¼ cup milk and 1 TBSP butter until smooth. Season with salt and pepper.
  6. If your pan isn’t ovenproof, transfer beef mixture to a medium baking dish. Spread mashed potatoes over top. Sprinkle with Parmesan cheese, and bake until melted and bubbly, about 5 minutes. Serve with roasted carrots on the side.

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