Ground Beef & Mushroom Mashed Potato Bake
Recipe: #1441
October 26, 2011
Categories: Side Dishes, Ground Beef, Birthday, Fathers Day, Halloween, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Frozen Vegetables, Beef Dinner, Ground Beef Dinner, more
"This is very similar to Shepherd’s Pie. It is a filling, belly warming dish. I use red skinned potatoes for this recipe and I leave the skin on them, I find it more aesthetically pleasing than using plain mashed potatoes. This can be made gluten free by using gluten free Worcestershire sauce and gluten free cream of mushroom soup, I use the Amy's brand."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (380.9 g)
- Calories 636.8
- Total Fat - 29.7 g
- Saturated Fat - 10.3 g
- Cholesterol - 133.5 mg
- Sodium - 592.4 mg
- Total Carbohydrate - 56.6 g
- Dietary Fiber - 4.7 g
- Sugars - 21.1 g
- Protein - 34.7 g
- Calcium - 76.1 mg
- Iron - 4.8 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In medium skillet over medium-high heat, cook onion and beef until browned, stirring to break apart the meat; drain the fat.
Step 2
In 2 quart shallow baking dish mix beef mixture with 1/2 can soup, Worcestershire and vegetables; season with salt and pepper to taste.
Step 3
Stir remaining soup into potatoes, season with salt and pepper to taste.
Step 4
Spoon the potato mixture over beef mixture.
Step 5
Bake at 400 degrees Fahrenheit for 20 minutes or until hot.
Tips
No special items needed.
1 Reviews
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