Cooking and Serving: 26 minutes | 4 people
Ingredients
1 ½ pounds Idaho potatoes, washed, peeled, and cut into quarters | 3 tablespoons (42 g) unsalted butter, melted and cooled briefly | ¼ cup (2 fluid ounces) milk, at room temperature, plus more as needed
Description
Prep Time: 25 minutes | Cook Time: 1 hour hr | Total Time: 26 minutes | Servings: 4 people
Ingredients
1 ½ pounds Idaho potatoes, washed, peeled, and cut into quarters
3 tablespoons (42 g) unsalted butter, melted and cooled briefly
¼ cup (2 fluid ounces) milk, at room temperature, plus more as needed
¼ teaspoon kosher salt
2 tablespoons (28 g) extra virgin olive oil
1 small yellow onion, peeled and diced
¾ pound (12 ounces) 90% lean ground beef
1 cup (8 fluid ounces) beef or chicken stock
1 tablespoon gluten free Worcestershire sauce
2 tablespoons (18 g) gum free gluten free flour blend
1 teaspoon dried oregano
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper
1 ½ cups frozen mixed vegetables, defrosted and drained of any liquid
1 tablespoon (14 g) unsalted butter, melted
Instructions
MAKE THE MASHED POTATOES
Place the prepared potatoes in a large pot and cover with cold, salted water.
Cover the pot, bring to a boil over medium heat, and allow to cook for about.
30 minutes, or until the potatoes are just fork-tender.
Remove the potatoes from the heat and drain the water.
Allow the potatoes to cool briefly before cutting them into 1 inch cubes.
Pass the potatoes through a ricer or food mill, or mash completely with a.
Add the butter and milk, and mix until just combined. Add salt to taste.
PREPARE THE FILLING
In a large, heavy-bottom skillet, heat the olive oil over medium heat.
Add the onion and sauté, stirring frequently, until the onion is translucent.
Add the ground beef to the skillet, and break it up with a spatula or fork.
Cook, stirring occasionally, until no pink remains.
In a small bowl, place the stock and Worcestershire sauce, and add the flour,.
oregano, salt, and pepper. Whisk until he flour mostly dissolves into the.
stock. If you’re having trouble combining, warm the stock mixture very.
briefly in the microwave.
Pour the stock mixture into the skillet with the onions and ground beef.
Cook, stirring occasionally, until the liquid is reduced 6 minutes).
Add the defrosted and drained mixed vegetables to the beef mixture, and stir.
ASSEMBLE THE PIE
Transfer the filling to the prepared baking dish, and spread it into an even.
Top with the mashed potatoes, and smooth into an even layer with a wet.
Brush the top of the mashed potatoes with the melted butter.
BAKE THE PIE
Place the pie in the center of the preheated oven and bake until the mashed.
potatoes are lightly golden brown on top (about 25 minutes).
Turn on your oven’s broiler, and place the casserole right below it to brown.
Allow to set at room temperature before serving.
BAKE THE PIE
Place the pie in the center of the preheated oven and bake until the mashed.
potatoes are lightly golden brown on top (about 25 minutes).
Turn on your oven’s broiler, and place the casserole right below it to brown.
Allow to set at room temperature before serving.
Notes
Please note, this recipe was modified to replace scalloped potatoes with mashed
Nutritional information is imprecise and is provided as a courtesy since it is
very often requested, but it is not to be relied upon.
Cholesterol: 87mg | Sodium: 570mg | Potassium: 1346mg | Fiber: 6g | Sugar: 4g |
Vitamin A: 3855IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an