Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 3/4 cup onion

  3. 2 garlic cloves, minced

  4. 3 tablespoons canola oil, divided

  5. 1 cup chopped fresh mushrooms

  6. 1 tablespoon tomato paste

  7. 1/2 cup beef broth

  8. 2 teaspoons prepared horseradish

  9. 1 teaspoon ground mustard

  10. 1-1/2 teaspoons salt, divided

  11. 1/4 teaspoon pepper

  12. 1/2 cup diced green pepper

  13. 1/2 cup diced sweet red pepper

  14. 8 medium potatoes, peeled and cubed

  15. 1/3 cup hot milk

  16. 1 cup (4 ounces) shredded cheddar cheese

  17. 2 egg whites

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11-in. x 7-in. baking pan; set aside. In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly. Yield: 4-6 servings.


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