Featured Pinch Tips Video
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white cap mushrooms, raw and chopped
frozen, shredded potatoes (thawed)
butter, room temperature
Preheat over to 400 degrees.
Brown chopped mushrooms in 2 tablespoons of butter and oil.
Add onions and let them sweat.
Add in flour and stir to coat veggies, cook for 2 to 3 minutes.
Add beef broth and whisk to combine.
Add teaspoon of granulated garlic.
Add evaporated milk and whole milk and whisk to combine. Stir constantly for 3 to 5 minutes until thickened, then remove from heat and set aside.
Brown ground beef, salt and pepper to taste.
Add onions, celery, and carrots and let them sweat.
Add one teaspoon of granulated garlic.
Pour meat and veggies into a 9 x 13 baking dish.
Pour mushroom mixture over meat in baking dish and mix to coat meat.
Melt two tablespoons of butter.
In a large bowl pour thawed shredded potatoes, melted butter, 2 tablespoons of oil, and salt and pepper. Mix well to coat the potatoes.
Spread potatoes over meat mixture all the way to the edges.
A variation, you can also add shredded cheddar cheese between the potatoes and meat mixtures.