Ingredients:
1 lb. Russet Potatoes, peeled and cut into 1" cubes
8 oz. Cremini Mushrooms, cut into 1/2" chunks
3 Carrots, peels and cut into 1" cubes
1/2 Large Yellow Onion, diced
1/2 Cup Light Cream
2 TBSP Butter
2 TBSP Olive Oil
1 Lb. Ground Beef
1/2 Cup Beef Broth
Salt and pepper, to taste
Preparation:
Place cubed potatoes in a large pot and cover with cold water.
Place over high heat and bring to a boil.
Add a heaping tablespoon of salt and reduce heat to medium.
Cook until fork tender, about 7-10 minutes.
Strain, then return to pot (no heat) and add butter, light cream, butter, and salt and pepper to taste.
Mash with a potato masher or fork. Set aside.
Preheat oven to 350º.
In an oven safe pot or large deep dish pan, add olive oil and saute onions 3-5 minutes over medium heat.
Add ground beef and cook 3 minutes, then add carrots and mushrooms.
Cook another 5 minutes, then add 1/4 beef broth and reduce to medium low.
Add remaining 1/2 cup of broth if mixture starts to dry out before carrots are soft.
Once carrots are soft and beef is fully cooked, remove from heat and top with mashed potatoes.
Place in oven for 10-15 minutes or until potatoes are slightly browned.
Remove from oven and let sit 5 minutes.
Serve and enjoy!
Tips:
Add any type of ground meat mixture you like.
Get creative! This recipe is great for camping, We cooked this in a large, cast iron dutch oven pot over the fire. Simply cook potatoes first, then remove from pot and continue as instructed. Then cook remaining ingredients, add potatoes on top and cover. Cook until all ingredients are heated through.
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