Name: Beef and Mashed Potato Bowls
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 1/4 pounds small red-skinned potatoes, quartered or halved; Kosher salt; 2 tablespoons unsalted butter; 1 cup buttermilk, plus more if needed; Freshly ground pepper; 2 tablespoons chopped fresh chives, plus more for topping; 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 2 carrots, diced; 1 pound ground beef; 1/4 cup ketchup; 1 tablespoon Worcestershire sauce; 1/3 cup canned fried onions

Directions

Put the potatoes in a saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, then simmer over medium heat until tender, 12 to 15 minutes. Drain. Add the butter to the pan over low heat. Return the potatoes to the pan, add the buttermilk and mash. Season with salt, pepper and the chives. Keep warm.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and carrots and season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Move the vegetables to one side of the pan and add the beef to the empty side. Cook over medium-high heat, breaking up the meat until no longer pink, 3 to 5 minutes. Stir the beef and vegetables together; season with salt and pepper. Stir in the ketchup and Worcestershire sauce; cook 1 minute. Spoon off any excess oil, then stir in 1/4 cup water until the mixture is saucy, 2 minutes.
Add a splash of buttermilk to the mashed potatoes if they’re too thick; divide among bowls. Top with the beef, fried onions and more chives.

Photograph by Andrew Purcell

Beef and Mashed Potato Bowls

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