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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Meet the Cook: As the second oldest of eight children in a busy farm family, I had plenty of opportunity to practice cooking while I was growing up. Now that our three children are grown, I am cooking just for my husband and me - though few weeks pass without visitors. For country eaters , this hearty pie is perfect! -Diane Gillingham, Carman, Manitoba Ingredients:
1 pound ground beef |
3/4 cup onion |
2 garlic cloves, minced |
3 tablespoons canola oil, divided |
1 cup chopped fresh mushrooms |
1 tablespoon tomato paste |
1/2 cup beef broth |
2 teaspoons prepared horseradish |
1 teaspoon ground mustard |
1-1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1/2 cup diced green pepper |
1/2 cup diced sweet red pepper |
8 medium potatoes, peeled and cubed |
1/3 cup hot milk |
1 cup (4 ounces) shredded cheddar cheese |
2 egg whites |
Directions:
1. In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11-in. x 7-in. baking pan; set aside.
2. In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly. Yield: 4-6 servings.
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