When my husband makes mashed potatoes, he makes mashed potatoes - we have them for days on end. I found this recipe in the "Staff Meals from Chanterelle" cookbook and made it my own; it calls for making your own mashed potatoes, but I used the leftover ones. I am not including the instructions for making the mashed potatoes, as I will always be using his own ones (so sub your own recipe). However - this was an absolutely DELICIOUS take on comfort food, perfect for a chilly night. It also went very quickly in terms of prep (no making of mashed potatoes, remember), making it easy for a weeknight meal. We loved it, and I love that I could use ketchup on it. Every time we make mashed potatoes for something else, we're making this the next night (but I would also make mashed potatoes for it, it was that good).
- mashed potatoes, made from 4 large potatoes
- 1 tablespoon vegetable oil
- 2 1⁄2 lbs ground beef, lean and preferably grass fed
- 1⁄2 cup ketchup, plus extra for serving
- 1 teaspoon paprika
- kosher salt and pepper
- 1⁄2 cup peas, frozen
- 1⁄2 cup corn, frozen
- 1 cup heavy cream
- 1⁄4 cup parmesan cheese, freshly grated
- Have your mashed potatoes prepared, and set aside.
- Heat oil in large skillet over medium heat; add ground beef, breaking up well with spoon and stirring frequently, and cook until meat has lost its color and is beginning to brown.
- Remove skillet from heat, and pour off any fat or juices that have collected. Season beef with ketchup, paprika, salt, and pepper. Transfer to a 13x9 baking dish, and spread meat in an even layer.
- Wipe out skillet and preheat oven to 400 degrees.
- Add peas, corn, and cream to skillet, and bring to a boil over high heat. Cook until cream is reduced and thickened, 3 to 5 minutes. Pour the mixture over the meat in baking dish.
- Spread the potatoes over the vegetables and sprinkle with the grated Parmesan cheese. Bake until heated through and potatoes are nicely browned, about 45 minutes. Serve immediately with ketchup.