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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 small potatoes, peeled and chopped |
1/2 cup(s) milk |
2 tablespoon(s) butter |
1/2 cup(s) cheddar cheese, shredded |
1 pound(s) lean ground beef |
1/4 cup(s) beef broth |
1 medium yellow onion, minced |
1-2 cup(s) frozen corn |
1 can(s) (10.75oz) condensed cream of mushroom soup |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
Directions:
1. ) Preheat oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
2. ) Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes (time depends on size of potatoes pieces. They’re ready when you can easily mash one with a fork). Drain, reserving a little bit of the cooking liquid. Mash potatoes with cooking liquid and milk (I get the best consistency if I warm the milk in the microwave before adding it). Add butter and cheddar cheese. Set aside. (Note: I estimated the amount of milk, cheese, and butter – taste it and see if you want to add more of any of them.)
3. ) In a large skillet, cook onions in beef broth over medium high heat until soft and translucent. Add beef and brown (Note: if not using LEAN beef, drain before next step).
4. ) Add corn, soup, and salt and pepper to beef mixture; heat through. (At this point everything is cooked so I always taste it to see if it needs more salt and pepper.)
5. ) Pour meat mixture into baking dish and cover with mashed potatoes.
6. ) Bake in preheated oven for 20-30 minutes or until potatoes are golden and beef mixture is hot and bubbly.
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