Beef Stroganoff Shepherd's Pie
This recipe makes 4 servings
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 |
This hearty casserole has a well-seasoned, savoury filling smothered with a layer of Creamy Mashed Potatoes.
Ingredients
- 1 lb lean ground beef
- 6 cups quartered mushrooms, (1 lb/500 g)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp paprika
- 1/2 tsp each salt and pepper
- 1 cup beef stock
- 1 tbsp wine vinegar
- 1/2 tsp caraway seeds, crushed
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp horseradish
- 1 cup frozen peas
- Creamy Mashed Potatoes Recipe
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.
Source : Canadian Living Magazine: October 2003
- Keywords : Main Course; Bake; Winter; Beef; Mushrooms; Potatoes; Ground beef; Peas; Sour Cream;
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