This recipe is a spin on Shepherd's Pie. The 8X8 that it goes into will easily feed 4 + people if you're feeding them with a salad or something - or if they are teenage boys.
If it's just you and maybe one other, you'll have plenty for leftovers. It's a nice, comforting meal.
Cheddar, Beef, and Potato Casserole
Recipe from Martha Stewart
Serves 4
- 1 large onion, chopped
- 4 ounces button or cremini mushrooms, chopped
- Kosher salt and freshly ground pepper
- 3 T extra-virgin olive oil
- 1 pound ground beef (90 percent lean)
- 3 T cornstarch
- 2 T Worcestershire sauce
- 10 ounces frozen classic mixed vegetables
- 3 ounces cheddar, grated
- 8 ounces frozen shredded potatoes or hash browns
Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.
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