Cheddar, Beef, and Potato Casserole (Recipe 76 of 125)

Our family has a meal called "Hunter's Stew". It's basically ground beef and a bunch of canned veggies then you add dumplings on top. It's delicious. It's simple. Think Shepherd's Pie (or Cottage Pie if you're using beef).

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.