• 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound russet potatoes peeled and cut in half

  2. 5 tablespoons unsalted butter

  3. 1/2 pound mushrooms sliced

  4. 1 pound lean ground beef

  5. 1 small white onion chopped

  6. 4 garlic cloves minced

  7. 2 tablespoons all purpose flour

  8. 3/4 cup canned beef gravy

  9. 1/4 cup chopped fresh parsley

  10. 1 medium carrot sliced

  11. 1 tablespoon worcestershire sauce

  12. 1/2 teaspoon dried marjoram

Instructions Jump to Ingredients ↑

  1. Cook potatoes in large saucepan of boiling salted water until tender. Drain then return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper. Preheat oven to 350. Melt remaining 2 tablespoons butter in heavy large skillet over medium high heat. Add mushrooms and saute until tender about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium high heat until beef is brown breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes stirring occasionally. Spoon beef mixture into 8 inch square baking dish. Spoon mashed potatoes over and smooth top. Bake until potatoes are heated through and golden brown about 25 minutes. Let stand 5 minutes before serving.


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