Ingredients: |
Ingredients: 1 (8-ounce) package fresh white button
mushrooms, quartered
1 1/2 cups onion
2/3 cup finely diced carrot
3 cloves garlic, minced
1 teaspoon salt
10 tablespoons reduce-sodium beef broth,divided
3 pounds lean ground meat
3 tablespoon Worcestershire sauce
2 tablespoon tomato paste
2 (0.87-ounce) package onion gravy mix
1 cup frozen peas, hawed
Potato topping:
2 (24-ounce) package frozen steam-and-mash cut
russet potatoes*
1/2 cup heavy whipping cream
2 tablespoon creamy horseradish sauce
2 large eggs
|
Directions: |
Directions:1. Preheat oven to 375º. Lightly grease a 5- quart baking dish.
2. To prepare beef filling: Heat a large skillet over medium-high heat. Spray skillet with nonstick cooking spray, and add mushrooms,onion,carrot,garlic,and salt. Cook stirring Often, for 8 minutes or until mushrooms release liquid. Pour into prepared baking dish. Add 1/4 cup broth to skillet: cook for 3 minutes
or until reduce by half. Add vegetables in baking dish.
3.Add ground beef, Worcestershire sauce, and tomato paste to skillet. Cook for 10 minutes or until beef is browned and crumbly. Stir in gravy mixes and remaining 6 tablespoons broth: cook for 1 minute. Add beef mixture and peas to vegetables in baking dish, stirring to combine.
4. To prepare potatoes: Microwave potatoes according to package directions. In a large bowl, beat potatoes,cream,butter,and horseradish sauce at medium speed with a mixer until smooth. Spread over beef mixture. Bake for 35 to 40 minutes or until golden brown. |
This recipe for Cottage Pie is from