Pesto Pasta with Chicken

Description

• 1 pound lean ground beef

• 1 onion, diced

• 3 carrots, diced

• 2 tablespoons all-purpose flour

• 1 tablespoon Italian seasoning

• ½ teaspoon ground cinnamon

• 2 tablespoons chopped fresh parsley

• 1 ½ cups beef broth

• 1 tablespoon tomato paste

• salt and pepper to taste

• 4 potatoes, peeled and diced

• 1 cup milk

• ¼ cup butter, softened

• ¼ pound shredded Cheddar cheese

1.  

2. 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.

3. 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.

4. Preheat the oven to 400 degrees F (200 degrees C).

5. 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.

6. Spoon ground beef mixture into a 9x13-inch baking dish; spread mashed potatoes on top and sprinkle with grated Cheddar cheese.

7. Bake in preheated oven until top is browned and cheese is bubbly, about 25 minutes.