Recipe by Mille®
Top Review by luvmybge
Oh Mille®™.. I really enjoyed this. I didn't freeze it..I couldn't wait. It smelled so good. My intentions were good. I prepared it in the morning all the while planning to freeze it, but I couldn't wait so I baked it for dinner. It was delicious. I added more of the herbs to the meat mixture and used more cheese in the potatoes. I not only topped the potatoes with the cheese, I put some cheese IN the potatoes. Wow.. so creamy and good. I loved the taste of the cilantro in the potatoes. That topping is certainly a keeper. The next time I make this I'm going to make it in individual casseroles so I can pop them out as needed and bake them. Thanks again!
- 1⁄2 lb onion, chopped
- 4 cloves garlic, minced
- 1⁄4 lb shredded carrot
- 1⁄2 lb small mushroom, cleaned and sliced
- 1 lb ground sirloin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon crushed dried thyme
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon all-purpose flour
- 8 fluid ounces low sodium beef broth
- 1⁄3 cup dry red wine
- 2 tablespoons no-added-salt tomato paste
- vegetable oil cooking spray
- 1 lb russet potato, peeled and cut into chunks
- 3 -4 tablespoons skim milk
- 1⁄2 teaspoon salt (optional)
- 1 -2 tablespoon minced pickled jalapeno pepper, to taste
- 1 tablespoon minced fresh cilantro
- 1 1⁄2 tablespoons minced scallions
- 1⁄4 teaspoon paprika
- 3 tablespoons shredded monterey jack cheese
Directions See How It's Made
- In a large nonstick skillet, sauté the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.
- Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.
- Drain off any excess fat.
- Add the oregano, thyme, cumin, and pepper.
- Sprinkle the flour over the beef mixture and stir.
- Add the beef broth, wine, and tomato paste.
- Stir until well combined.
- Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.
- Lightly spray the foil inside the casserole with cooking spray.
- Transfer the meat mixture to the prepared casserole.
- Set aside while you prepare the topping.
- Place the potatoes in a pot of boiling water to cover.
- Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.
- Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.
- Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion.
- Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.
- Sprinkle with paprika and cheese.
- Cover the casserole and freeze until solid.
- Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper.
- Label with the casserole name and the date.
- Use within 3 months.
- When ready to bake, unwrap the casserole and place back in the casserole dish to bake.
- Defrost completely.
- Then bake at 375°F for 40 to 45 minutes, until golden and bubbly.
- (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.