Monday, March 25, 2013


4 small red potatoes
½ cup milk
1 garlic clove (minced) or 1 tsp of either garlic powder or minced garlic
4 oz. feta cheese, crumbled
2 Tbsp butter
S & P to taste


2 Tbsp butter
1 lb. lean ground beef
2 carrots, peeled and chopped
½ large onion, chopped
1 garlic clove, minced
3 celery stalks, chopped
8 oz. mushrooms, chopped
1/2 cup frozen corn
1/2 cup frozen peas
¼ cup flour
1 ½ cups beef broth
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
1 Tbsp Dijon mustard
Few dashes of hot sauce
S & P

*Note: You may want to bake your casserole on top of a baking sheet, as this does have a tendency to spill over in the oven.

Pre-heat oven to 400 degrees.

Make Mashed potatoes.

TO make the FILLING:

Heat a large skillet on medium heat. Add butter and turn skillet until completely melted.

Add onion, carrots, mushrooms and celery and cook until veggies begin to sweat (about 7 minutes).

Add beef and continue to break up with a wooden spoon. As beef begins to cook and release juices, add garlic to pan. Season with salt and pepper.

Once beef is fully cooked, add flour and toss until fully incorporated.

Immediately, add beef broth, tomato paste, Worcestershire, soy sauce and Dijon mustard. Stir well until evenly distributed. Stir in the frozen vegetables.

Bring mixture to a boil to allow sauce to thicken.

Once boiling, remove immediately to an 8 x 8 casserole dish that has been sprayed with cooking spray. Top with mashed potatoes.

Bake for 25 – 30 minutes until mixture is bubbling and potatoes are golden brown.

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