Hamburger, Potato, Carrot Hotdish Recipe

A hearty stew with a milk gravy base, this Hamburger, Potato, Carrot Hotdish is a good potluck dish.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American

Keyword: Hamburger Casserole, Hamburger Potato Carrrot Hotdish, Hamburger Potato Soup, Hamburger Stew

Servings:

Calories: 702kcal

Author: Kathy Owen

1 tablespoon olive oil
1 small onion (chopped)
1 pound ground beef (lean is best; you can use ground turkey if preferred)
6 carrots (peeled and sliced in rounds)
4 medium potatoes (cut in small chunks or thin slices, your preference)
1 cup of frozen peas (optional)
2 tablespoons butter
2-3 cups milk (use alternative milk for low-lactose)
¼ cup flour (use gluten free flour for GF)
salt and pepper to taste (I use about 1 teaspoon of salt and ¼ to ½ teaspoon of pepper)

Get Recipe Ingredients

Steam the potatoes and carrots until crisp-tender.
Set aside.
In a Dutch oven sauté the onion in the olive (or canola) oil until the onions are transparent.
Add the hamburger and continue cooking until the meat is brown all the way through.
Using a slotted spoon, remove the hamburger/onion combination to a separate bowl.
Dispose of the meat drippings (or use them instead of the butter in the next step).
Add the butter to the Dutch oven (no need to clean the pan first) and melt it over medium heat.
Stir in the flour, making a roux.
Slowly add the milk until the flour/butter mixture is dissolved.
Continue cooking until the milk thickens to about the consistency of gravy. (If it gets lumpy, simply strain it through a mesh sieve to remove the lumps and return the sauce to the pan.)
Add the cooked hamburger, onion, carrots, peas (if using) and potatoes.
Season with salt and pepper to taste.