Got leftover mashed potatoes? Here’s an excellent recipe to use ‘em up. This is a favorite with family and friends here in Delaware.
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 or 2 large carrots, peeled and chopped
- 2 cups of quartered mushrooms
- 1 pound ground or diced meat of your choice
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste or ⅓ cup of ketchup
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon chopped Italian parsley
- 1 teaspoon thyme
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 1 cup of frozen corn
- 1 cup shredded cheddar Cheese
- Mashed Potatoes
- 2 pounds russet potatoes, peeled and cut into small pieces
- 6 tablespoons unsalted butter
- 1/2 cup milk (any fat content)
- Kosher salt to taste
- Slurry as needed. Equal parts of corn starch and cold water
- If making the mashed potatoes fresh, do so now. Bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, and salt.
- Preheat oven to 375°F.
- In a large sauté pan or dutch oven over medium-high heat, heat the oil, then add the mushrooms, onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
- Drain the fat and add the broth, tomato paste or ketchup, Worcestershire, garlic, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas and corn. Add some slurry to thicken if needed.
- Pour the mixture into a 1 1/2-quart baking dish.
- Sprinkle about ¾ of the cheese on top.
- Spread mashed potatoes over the meat/veggie mixture, then crosshatch the top with a fork and sprinkle the remaining cheese on top.
- Bake until golden, 30 to 35 minutes.
- Remove and let sit for 5 minutes or so.
- Ground beef works well.
- For the mushrooms, we really like to use portobello.