white cap mushrooms, raw and chopped
frozen, shredded potatoes (thawed)
butter, room temperature
1Preheat over to 400 degrees.
2Brown chopped mushrooms in 2 tablespoons of butter and oil.
3Add onions and let them sweat.
4Add in flour and stir to coat veggies, cook for 2 to 3 minutes.
5Add beef broth and whisk to combine.
6Add teaspoon of granulated garlic.
7Add 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.
8Brown ground beef, salt and pepper to taste.
9Add onions, celery, and carrots and let them sweat.
10Add one teaspoon of granulated garlic.
11Pour meat and veggies into a 9 x 13 baking dish.
12Pour mushroom mixture over meat in baking dish and mix to coat meat.
13Melt two tablespoons of butter.
14In a large bowl pour thawed shredded potatoes, melted butter, 2 tablespoons of oil, and salt and pepper. Mix well to coat the potatoes.
15Spread potatoes over meat mixture all the way to the edges.
17A variation, you can also add shredded cheddar cheese between the potatoes and meat mixtures.