Cheesy Beef and Root Vegetable Bake

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups peeled and cubed carrots
• 2 cups peeled and cubed potatoes
• 1 cup peeled and cubed parsnips
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup beef broth
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Add ground beef and cook until browned, then add garlic and cook for another minute.
4. 4 In a large bowl, combine cooked beef mixture with diced tomatoes, tomato paste, thyme, rosemary, beef broth, and cubed vegetables.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Cover with foil and bake for 45 minutes.
7. 7 Remove foil, sprinkle with cheese, and bake for another 10-15 minutes until cheese is bubbly.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Mixing bowl

Variations

• Add a layer of sliced mushrooms for extra flavor.
• Top with a mix of cheddar and mozzarella cheese for a twist.

Substitutions

• Substitute ground beef with ground turkey or plant-based ground for a different twist.
• Use vegetable broth instead of beef broth for a vegetarian version.

Pairings

• Steamed broccoli
• Cornbread

Nutrition

Tips

• For a gluten-free option, ensure your beef broth is gluten-free.
• Feel free to use a mix of root vegetables you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with warm crusty bread.

FAQ