Potatoes and carrots are mashed together to create a creamy and vitamin-rich top layer to a ground beef mixture, which gets sautéed with onion and Worcestershire sauce for deep flavor. Cook, relax, and enjoy!

What you’ll need:
1 lb yukon gold potatoes
12 oz carrots
1 oz butter
1 medium yellow onion
3 large cloves garlic
24 oz ground meatloaf mix
3 Tbsp worcestershire sauce
3 Tbsp tomato paste
5 oz frozen peas
1 Tbsp apple cider vinegar
coarse salt
olive oil
freshly ground black pepper

Equipment:
large pot
colander
large skillet
baking dish

Recipe steps:

1. Cook potatoes and carrots
   Preheat oven to 450ºF. Peel potatoes and carrots. Cut potatoes and half of the carrots into 1-inch pieces. Add cut potatoes and carrots to a large pot and cover with salted water. Bring to a boil and simmer until soft, 12–15 minutes.

2. Prep ingredients
   Meanwhile, finely chop remaining carrots. Peel and finely chop onion and garlic.

3. Make mash
   Drain potatoes and carrots, return to pot, and mash with butter. Season with 1 teaspoon salt and a few grinds of black pepper. Cover and set aside.

4. Cook meat
   Heat 1 tablespoon oil in large skillet over high. Add meatloaf mix, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally and breaking up large pieces with a wooden spoon, until browned, 4–5 minutes.

5. Finish meat
   Add garlic, onion, and carrots and cook until starting to soften, about 2 minutes. Stir in Worcestershire sauce, tomato paste, and ½ cup water. Simmer, scraping up browned bits from the bottom of the pan, until liquid is reduced, about 2 minutes more. Stir in peas and vinegar. Season to taste with salt and pepper.

6. Bake
   Spoon meat into an ovenproof dish and spread evenly. Cover meat with vegetable mash, smoothing top. Place in top ⅓ of the oven and bake until golden on top, about 15 minutes. Enjoy!

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