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INGREDIENTS
| 1 lb |
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500 g |
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Lean or Extra Lean Ground Beef |
| 8 oz |
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250 g |
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mushrooms, sliced or chopped |
| 1 |
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1 |
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medium onion, finely chopped |
| 2 |
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2 |
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cloves garlic, minced |
| 1/2 tsp |
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2 mL |
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EACH dried thyme and marjoram leaves |
| 3 tbsp |
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45 mL |
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all-purpose flour |
| 1-1/2 cups |
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375 mL |
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beef stock |
| 2 tbsp |
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25 mL |
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tomato paste |
| 2 tsp |
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10 mL |
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Worcestershire sauce |
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Salt and freshly ground pepper |
| 12 oz |
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341 mL |
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can corn kernels, drained |
| Potato Topping (recipe follows) |
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PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes
DIRECTIONS
1. Cook beef in large nonstick skillet over medium-high heat, breaking up with wooden spoon, for 5 minutes or until browned. Drain, if necessary. Add mushrooms, onion, garlic, thyme and marjoram; cook over medium heat, stirring often, for 5 minutes or until softened. Sprinkle with flour; stir in stock, tomato paste and Worcestershire sauce. Bring to boil; reduce heat and simmer, covered, for 8 minutes. Season with salt and pepper to taste. Stir in corn.
2. Spread meat mixture into shallow 12 x 8-inch (2.5 L) baking dish. Top with small spoonfuls of Potato Topping and spread evenly.
3. Bake in 375°F (190°C) oven for 25 to 30 minutes or until filling bubbles.
Potato Topping:
Peel and quarter 2 lb (1 kg) potatoes (about 6). Simmer in large saucepan covered with 1-inch (2.5 cm) boiling salted water for 15 to 20 minutes or until tender. Drain. Return potatoes to stove and heat in pan just until excess water evaporates. Stir in 1/2 to 3/4 cup (125 to 175 mL) milk and 2 tbsp (30 mL) EACH butter and mayonnaise; bring to simmer. Remove from heat and mash. Season with salt and pepper to taste.
Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
Part of the Favourite Comfort Foods Recipe Collection
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 376 Calories |
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15 g Fat |
| 22 g Protein |
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41 g Carbohydrates |
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A good source of Iron (23 % RDI)
and an excellent source of Zinc (50 % RDI)
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TIP
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You can make this casserole up to a day ahead, storing covered in the refrigerator; bake for 40 minutes from the refrigerator.
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