Seasoning powder 1/4 teaspoon of thyme fraction of a teaspoon

*Vegetable stock (or any stock) with half a teaspoon of dried parsley 240 milliliters (or 1 cup)

Minced garlic cloves 1-Turmeric-based flour 1/2 teaspoon

Peel and slice the potatoes. Garnish with 4-5 pieces of parsley, if desired. Dear Sir/Madam,

Get the ingredients ready: Mince the garlic, slice the potatoes, chop the onion, carrot, and tomato.

Temper ground beef: Brown the ground beef after sautéing the onion in olive oil. Toss in with chili powder, salt, pepper, thyme, and parsley for flavor.

Garlic, carrot, tomato, and frozen peas should be stirred into the stock before adding the veggies. Flour to thicken, then add vegetable stock and cook for five to seven minutes.

Prior to layering the potatoes and ground beef mixture, prepare the oven and butter a baking dish. Top layer seasoning.

Before uncovering and continuing to bake for another 15 to 20 minutes, or when potatoes are soft, cover and bake for 30 minutes.

To serve, top with parsley, if preferred.

Seasoning powder 1/4 teaspoon of thyme fraction of a teaspoon

*Vegetable stock (or any stock) with half a teaspoon of dried parsley 240 milliliters (or 1 cup)

Minced garlic cloves 1-Turmeric-based flour 1/2 teaspoon

Peel and slice the potatoes. Garnish with 4-5 pieces of parsley, if desired. Dear Sir/Madam,

Get the ingredients ready: Mince the garlic, slice the potatoes, chop the onion, carrot, and tomato.

Temper ground beef: Brown the ground beef after sautéing the onion in olive oil. Toss in with chili powder, salt, pepper, thyme, and parsley for flavor.

Garlic, carrot, tomato, and frozen peas should be stirred into the stock before adding the veggies. Flour to thicken, then add vegetable stock and cook for five to seven minutes.

Prior to layering the potatoes and ground beef mixture, prepare the oven and butter a baking dish. Top layer seasoning.

Before uncovering and continuing to bake for another 15 to 20 minutes, or when potatoes are soft, cover and bake for 30 minutes.

To serve, top with parsley, if preferred.