 | | Directions |
- Preheat oven 375° F.
- In large skillet, add the olive oil, onions, garlic, thyume, sage and cumin. Saute until the onions are translucent.
- Add in the chopped roast beef and cook until warmed through.
- Add flour and continue cooking 1 to 2 minutes. Slowly add broth. Bring to a full boil, then reduce heat and simmer 8-10 minutes.
- Stir in mixed vegetables and remove from heat. Add salt and pepper to taste. Pour into baking dish.
- Prepare instant potatoes or use leftover mashed potoates.
- Spread potatoes over meat mixture.
- Top with grated cheese.
- Bake 25 minutes or until cheese has melted and potatoes are a light golden brown.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: greased 2 quart baking dish, skillet
Servings: 6
|  | | Ingredients | | - | | 1 1/2 pounds roast beef - cooked and cut into cubes, leftovers work great for this |
| - | | 3 tablespoons olive oil |
| - | | 1 onion - small, chopped |
| - | | 1 tablespoon prepared minced garlic |
| - | | 1 teaspoon dried thyme |
| - | | 1 teaspoon dried sage |
| - | | 1 teaspoon ground cumin |
| - | | 1/3 cup all purpose flour |
| - | | 1 cup beef broth |
| - | | 2 cups Carribean blend frozen vegetables |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 12 potatoes |
| - | | salt and pepper to taste |
| - | | 1 cup colby jack cheese - shredded |
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