1-3 lbs.Hamburger (depending on size of your family)
1 (16oz.) pkg. of peas or your preference. I try to use fresh out of the garden veggies but in a pinch use frozen.
potatoes (amount depending on your family size)
5-6 cups of Homemade brown gravy (RECIPE ADDED AT THE BOTTOM)
Cook,drain and mash potatoes (set aside)
Fry hamburger and onion together add salt and pepper to taste (set aside)
Make brown gravy in a pot 5-6 cups worth
Take one 9X13 pan
Layer hamburger,onion and vegetable at the bottom of pan.
Add a cup or two of gravy mix over the top, add potatoes then add another cup of gravy mix,repeat the process,add the remaining potatoes but scoop potatoes inward like large sunken holes in top of potatoes,then add remaining gravy mix,until holes are filled in and you start to see the gravy at the bottom edge of the last layer of potatoes,cover and cook 350 for twenty minutes.
Note you have to adjust how much gravy you and your family like.
DELICIOUS serve with a salad
Homemade Brown Gravy
1/4 to 1/3 Cup Cooking Oil
1/4 to 1/3 cup Self Rising Flour
Water ( about 1 quart or stock of choice)
Salt/Pepper to taste
*If you are going to serve this with Chicken, you may use fresh or canned Chicken Broth instead of water. If you are gonna use over meat, such as Hamburger Steak, you may use fresh beef broth, canned broth instead of plain water.
Pour cooking oil into the skillet and heat on medium heat.
Add self rising flour to hot oil (about 1/4 cup)
stirring this constantly, slowly together, add the salt and pepper to taste.
This mixture should be thick enough that when stirred it is not runny. Add extra flour 1 TBS at a time until thick enough.
* Got it too thick? Just add a little oil.
Brown mixture and add water or meat stock to thin it. If using meat stock, have it cold, room temperature or cooled down some if fresh, otherwise it will boil really fast and splatter. Thin to desired texture, using water or meat stock
Milk Gravy anyone?
Prepare as shown above. Just use milk instead of water or stock.
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