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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using. Ingredients:
1 pound russet potatoes, peeled, cut in half |
5 tablespoons unsalted butter |
1/2 pound mushrooms, sliced |
1 pound lean ground beef |
1 small onion, chopped |
4 garlic cloves, minced |
2 tablespoons all purpose flour |
3/4 cup canned beef gravy |
1/4 cup chopped fresh parsley |
1 medium carrot, sliced |
1 tablespoon worcestershire sauce |
1/2 teaspoon dried marjoram |
Directions:
1. Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.
2. Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.
3. Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.
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