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Add a photoComfort food with a tangy, feta-y twist...
Ingredientes
- FOR THE POTATOES:
- 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
- FOR THE FILLING:
- 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
Direcciones
- *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.
- TO PREPARE POTATOES:
- Place a large saucepot, filled with water, on high until water boils.
- Wash and cut potatoes into 1-inch cubes. Once water is boiling, place potatoes in water (Note: I always use a large spoon to drop potatoes in boiling water for safety!) and cook for ~ 10 minutes until fork tender.
- Drain water in colander and return potatoes to pot. Mash with a large fork or potato masher until large lumps are removed. Add milk, butter, cheese, garlic and salt and pepper. With a handheld electric mixer, beat until fully incorporated and âcreamyâ, i.e. youâll still notice some lumps but potatoes are mostly smooth.
- Taste and adjust salt and pepper if needed.
- TO PREPARE 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 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 â 30 minutes until mixture is bubbling and potatoes are golden brown.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 643g | |
| Recipe makes 4 servings | |
| Calories 677 | |
| Calories from Fat 327 | 48% |
| Total Fat 36.78g | 46% |
| Saturated Fat 19.02g | 76% |
| Trans Fat 1.07g | |
| Cholesterol 136mg | 45% |
| Sodium 1493mg | 62% |
| Potassium 1826mg | 52% |
| Total Carbs 52.59g | 14% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.19g | 7% |
| Protein 36.07g | 58% |
