Beef Stroganoff Shepherd's Pie
This hearty casserole has a well-seasoned, savoury filling smothered with a layer of Creamy Mashed Potatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 562 |
| pro | 32 g |
| total fat | 26 g |
| sat. fat | 13 g |
| carb | 52 g |
| fibre | 6 g |
| chol | 95 mg |
| sodium | 1.360 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 40% |
| vit A | 24% |
| vit C | 40% |
| folate | 30% |
-
1 lb (500 g) lean ground beef
6 cups (1.5 L) quartered mushrooms (1 lb/500 g)
1 onion, chopped
3 cloves garlic, minced
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) beef stock
1 tbsp (15 mL) wine vinegar
1/2 tsp (2 mL) caraway seeds, crushed
1/2 cup (125 mL) sour cream
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) horseradish
1 cup (250 mL) frozen peas
Creamy Mashed Potatoes
Preparation:
In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 6 minutes. With slotted spoon, transfer beef to plate; drain off fat from pan. Reduce heat to medium; cook mushrooms, onion, garlic, paprika, salt and pepper, stirring occasionally, until mushroom liquid is evaporated, 10 minutes. Stir in beef, beef stock, vinegar and caraway seeds, scraping up any brown bits from bottom of pan; cook until heated through, 3 minutes. Remove from heat.
In small bowl, stir together sour cream, flour and horseradish; stir into pan. Scrape into 8-inch (2 L) square glass baking dish. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Add 15 minutes to baking time.)
Sprinkle peas over beef mixture; spread Creamy Mashed Potatoes evenly over top. Bake in 400°F (200°C) until golden, about 20 minutes.
Additional Information
Source
Canadian Living Magazine: October 2003
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For more ideas on cooking with Real Cream, click here |
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