Recently I found that we had this little recipe book- Traditional Holiday Celebrations: Recipes & Inspiration for a Festive Christmas. I have no idea where it came from or how long we’ve had it. But I started flipping through it and and came across this recipe. Which was fortuitous as we still had some leftover mashed potatoes that needed to be used up.
Since I don’t have a link to a website, I’ll outline the recipe and then tell you what I did differently.
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves fresh garlic, minced
- 1 cup frozen baby beans
- 1 cup frozen baby carrots
- 1 cup frozen whole kernel corn
- 1 cup frozen peas
- 1 cup fresh mushrooms, slices
- 1 (14.5 ounce) can diced tomatoes, untrained
- 1 (12 ounce) jar beef gravy
- 2 tablespoon chili sauce
- 1/2 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 egg
- 3 cups leftover mashed potatoes
- 2 teaspoons Parmesan cheese, shredded
Brown beef and onions. Add garlic and cook for another minute. Drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil, and pepper. Heat to boiling; reduce heat. Cover and simmer for 10 minutes. Spoon beef mixture into greased 8″ square baking dish (or 2 quart baking dish). In a small bowl, whisk egg until beaten. Mix egg with the mashed potatoes, spoon over the beef mixture. Sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes or until beef mixture is bubbly. Sprinkle with paprika if desired.
I made a few changes. Partly, okay mostly, because I hadn’t read the recipe close enough and didn’t buy all the ingredients I needed. And of course I wanted to make it now so I could wait a day or two and go to the store. So, here is what I changed or adjusted.
I did get the vegetables but all I did was buy a one pound bag of mixed vegetables. It had everything it called for and I figured that I would measure it out and if I was short on the four total cups, I would add more corn (that we already had). Happily, the bag had just about four cups and I decided I didn’t need to add anything else. I forgot the mushrooms so those were out. I looked to see if we had any of those little cans of mushrooms in the house but we did not. I also didn’t buy any gravy. So, I mixed 1 1/4 cups chicken broth with cornstarch to create my own. It worked so-so. I never felt like it really thickened how I wanted it to (I was hearing it on the stove) so it maybe added to the runny-ness of the dish. Plus it was chicken rather than beef (although I’m a little less worried about that).
For the potatoes, well, I ended up making instant. The potatoes from Thanksgiving had gone bad. I used what we had which was a bag of instant baby reds. Ultimately, it said it made about 2 cups total so I had less than I needed. It did cover it just fine but having some more would have been nice. For the cheese, I used a micro plane grater on the block of Parmesan and evenly covered the top of the potatoes. Probably used more than it called for. And lastly, I didn’t add any paprika at the end.
So….overall this was okay. It wasn’t “awesome” or a “great” meal. It actually could have used a bit more flavor (IMO) and maybe it would have if I would have used the mushrooms and beef gravy. I also thought it to be a bit runny. I might suggest draining the tomatoes to lose some of the liquid. Then again, maybe it wouldn’t have been that way if I would have used the right gravy.