Ingredients

• 3 cups new potatoes
• 1 medium onion
• 1 pound lean ground beef
• 2-1/2 cups water
• 3 cups fresh shelled green peas
• 2 cups low-sodium beef broth
• 2 tablespoons cornstarch

Preparation

1. Peel and cube potatoes and place in a large pot of water; bring to a boil. Remove from heat, drain water and add fresh room temperature water. Bring potatoes to a boil and cook for 10 minutes. Drain.
2. Chop onion. Simmer ground beef, onion and 1/2 cup of water in a 3-quart pan until meat is crumbled and brown.
3. Add potatoes, green peas and remaining 2 cups of water to ground beef mixture. Continue to simmer for 10 minutes, until peas are tender.
4. Mix 1/4 cup of beef broth with cornstarch and stir until cornstarch is dissolved.
5. Add cornstarch mixture to pan along with remaining broth, and simmer until casserole is thick.
6. Serve hot and enjoy!

Helpful hints

• This is a favorite from the Idle-Not ranch in Colorado.
• Step # 1 instructs on the double boiling method to reduce potassium in potatoes. Skip the double boiling and cook potatoes until tender if a low potassium diet is not required.
• Any type of potato can be substituted for new potatoes.
• Mix it up– substitute ground deer, chicken or pork for beef.
• Substitute frozen mixed vegetables, frozen green beans, or frozen carrots for peas if desired.