How to make it

  • Preheat the oven to 450º
  • Peel and cook potatoes until tender. Mash with butter and milk.
  • No need to use salt but you might wish to add pepper to the potatoes.
  • Heat the butter and oil until hot, add the onions, cook for about 3 minutes until translucent.
  • Add the mushrooms, a pinch of salt and pepper to the oil and sauté for 2 minutes.
  • Add the ground beef, crumble with a fork and cook until no pink is left. Add ½ of the canned vegetable, stir to mix thoroughly.
  • Add the beef broth and cook until reduced by half.
  • Add the flour/water mixture and cook until thickened.
  • Add salt and pepper to taste.
  • Line the casserole dish with ¾ of the mashed potatoes, reserving the remainder for the topping.
  • Pour the meat mixture into the casserole dish.
  • Using the spatula, scrape the remainder of the potatoes all around the casserole dish, creating a sealed edge and leaving a circle in the center of the casserole.
  • Place the remainder of the vegetable over the exposed meat in the center of the casserole.
  • Place the casserole on a flat pan to prevent dripping.
  • Bake in the 450º oven for about 25 minutes until the potatoes are lightly browned and the casserole bubbling.

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