Outstanding! This is a very quick and easy recipe – a wonderful use for leftover roast beef. Even my husband liked it! I’ll definitely make it again.
INGREDIENTS:
– 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
– 8 Tablespoons (1 stick) butter
– 1 medium onion, chopped (about 1 1/2 cups)
– 1-2 cups vegetables—diced carrots, corn, peas
– 1 1/2 lbs ground round beef
– 1/2 cup beef broth
– 1 teaspoon Worcestershire sauce
– Salt, pepper, other seasonings of choice
HOW TO MAKE IT:
1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot then please cover with at least an inch of cold water. Add a teaspoon of salt. Afterwards, bring to a boil, reduce to a simmer, and cook for about 20 minutes, or until tender.
2. Sauté vegetables: Melt 4 tablespoons of the butter in a large sauté pan on medium heat While the potatoes are cooking. Add the chopped onions and cook for 6 to 10 minutes, or until tender.
It’s best to add vegetables according to their cooking time if want to include them. Make sure to cook together carrots with the onions, as they both take long to cook.
Add peas or corn toward the end of the cooking of the onions, or after the meat starts to cook if you are including them (they take very little cooking time).
3. Now, all you need to do is to add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables then cook until no longer pink. Season with salt and pepper.
Immediately add the Worcestershire sauce and beef broth then bring the broth to a simmer and reduce heat to low and cook uncovered for approx 10 minutes (if necessary, add more beef broth to keep the meat from drying out).
4. Mash the cooked potatoes: Remove the potatoes from the pot and place them in a bowl with the remaining 4 Tbsp of butter when they’re done cooking (a fork can easily pierce). When finished, use a fork or potato masher to amash, and then season with salt and pepper to taste.
5. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. In an even layer in a large baking dish (8×13 casserole), spread the beef, onions, and vegetables (if using).
Spread the mashed potatoes over the top of the ground beef. Using with a fork, rough up the surface of the mashed potatoes so there are peaks that will get well browned. To make creative designs in the mashed potatoes, you’d better use a fork.
6. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. You can also broil for the last few minutes to help the surface of the mashed potatoes brown if necessary.
