Clouds at Sunset

Ingredients

• 0.5 teaspoon beef bouillon granules 
• 0.3 cup butter softened
• 6 large carrots cut into 1-1/2-inch pieces
• 2 tablespoons cornstarch 
• 2  garlic clove peeled
• 1 pound ground beef 
• 1.5 cups milk 
• 0.5 cup onion finely chopped
• 10 ounces peas frozen thawed
• 0.3 teaspoon pepper 
• 4 large potatoes peeled quartered
• 0.5 teaspoon salt 
• 6 servings salt and pepper to taste

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Place potatoes, carrots and garlic in a saucepan; cover with water. bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until vegetables are tender.
2. Drain; reserving 1/2 cup cooking liquid.
3. In a bowl, mash potatoes, carrots and garlic. Beat in milk, butter, salt and pepper until light and fluffy. Set aside and keep warm.
4. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
5. Add reserved cooking liquid.
6. Combine cornstarch and milk until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas, bouillon, salt and pepper. Cook for 2-3 minutes or until heated through.
7. Serve over mashed potatoes.