I used a cutting board full of medium sized mini potatoes. One beef broth tetra pack. Two carrots. One celery stalk. One medium onion. One large pack of beef. Just about one small cream cheese container. Probably only 1.5 cups shredded cheese. Two spoonfuls of minced garlic. A bunch of shakes of Worcestershire sauce. I boiled the potatoes and eventually added the carrots and celery into the water too. Didn't end up cooking those in the pan, until it was all in together with the broth. I simmered with the lid off for a good while, then added 1 tbsp corn starch slurry. I would add one more carrot and one more celery stalk for more veg next time. I would boil the potatoes much less as well, since the amount of simmer time is sufficient to finish them off, and will avoid being too soft. It was suggested to add rice to "stretch" the meal further, but I like one carb personally. Sad we only had a small container of leftovers.
