• Cooked salted ground beef
• 1 stick butter
• 1 onion chopped small
• 2 carrots chopped small
• 1 stalk celery chopped small
• 1 red pepper chopped small
• 1/2 Tbsp minced garlic
• pinch tarragon
• pinch coriander
• lots of salt and pepper
• flour
• Better than Bouillon beef flavor
• 6 cups mashed potatoes (from scratch if I’m being nice, otherwise instant)
• parmesan
• garlic salt
• French’s onions

Melt half a stick of butter in cast iron chicken fryer. Let it get very hot. Add chopped veggies and brown them. Then turn heat down and let them roast for at least 10 minutes. Add garlic and cook another minute. Add salt and pepper to flavor. Add enough flour by the tablespoon until it looks like a thick gooey mess. Add enough beef broth until it forms a thick delicious gravy with the vegetables, about 3 cups. Add enough ground beef so there is more ground beef than veggies, maybe 1.5 lb (totally eyeballed it). Beat your kids off with a wood spoon as they try to eat it right out of the pan at this point. Make the mashed potatoes with the other half stick of butter. If I’m making them from scratch, I use bacon fat rather than butter, and sour cream and half and half. Add salt, pepper and garlic salt to the mashed potatoes. Add the mashed potatoes on top of the meat mixture. Top with French’s onions and parmesan. Cook for about 15 min at 400º.