Ground Beef & Mushroom Mashed Potato Bake

5
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is very similar to Shepherd’s Pie. It is a filling, belly warming dish. I use red skinned potatoes for this recipe and I leave the skin on them, I find it more aesthetically pleasing than using plain mashed potatoes. This can be made gluten free by using gluten free Worcestershire sauce and gluten free cream of mushroom soup, I use the Amy's brand."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (476.2 g)
  • Calories 796.1
  • Total Fat - 37.2 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 166.9 mg
  • Sodium - 740.5 mg
  • Total Carbohydrate - 70.7 g
  • Dietary Fiber - 5.8 g
  • Sugars - 26.3 g
  • Protein - 43.3 g
  • Calcium - 95.1 mg
  • Iron - 6 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.5 mg

Step 1

In medium skillet over medium-high heat, cook onion and beef until browned, stirring to break apart the meat; drain the fat.

Step 2

In 2 quart shallow baking dish mix beef mixture with 1/2 can soup, Worcestershire and vegetables; season with salt and pepper to taste.

Step 3

Stir remaining soup into potatoes, season with salt and pepper to taste.

Step 4

Spoon the potato mixture over beef mixture.

Step 5

Bake at 400 degrees Fahrenheit for 20 minutes or until hot.

Tips & Variations


No special items needed.

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