Pesto Pasta with Chicken
Lunch Recipes
Ingredients
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1 pound lean ground beef
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1 onion, diced
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3 carrots, diced
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2 tablespoons all-purpose flour
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1 tablespoon Italian seasoning
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½ teaspoon ground cinnamon
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2 tablespoons chopped fresh parsley
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1 ½ cups beef broth
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1 tablespoon tomato paste
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salt and pepper to taste
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4 potatoes, peeled and diced
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1 cup milk
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¼ cup butter, softened
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¼ pound shredded Cheddar cheese
Instructions
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and carrot; cook and stir until onion has softened, about 5 minutes. Mix in flour, Italian seasoning, and cinnamon. Stir in parsley.
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Combine beef broth and tomato paste together in a jug; add to beef mixture. Season with salt and pepper; lower heat and simmer for 15 minutes, stirring occasionally, until slightly thickened.
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Preheat the oven to 400 degrees F (200 degrees C).
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Meanwhile, place diced potatoes in a medium saucepan; cover with water and place over high heat. Bring to a boil and simmer until potatoes are tender, about 15 minutes; drain. Mash potatoes until smooth, then add milk and butter; whip until fluffy. Season with salt and pepper.
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Spoon ground beef mixture into a 9x13-inch baking dish; spread mashed potatoes on top and sprinkle with grated Cheddar cheese.
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Bake in preheated oven until top is browned and cheese is bubbly, about 25 minutes.
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