| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | April 1994 | 1 | servings | |
INGREDIENTS
| 1 | lb | Russet potatoes; peeled, cut in half |
| 5 | tb | Unsalted butter |
| 1/2 | lb | Mushrooms; sliced |
| 1 | lb | Lean ground beef |
| 1 | sm | Onion; chopped |
| 4 | Garlic cloves; minced | |
| 2 | tb | All purpose flour |
| 3/4 | c | Canned beef gravy |
| 1/4 | c | Chopped fresh parsley |
| 1 | md | Carrot; sliced |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Dried marjoram |
INSTRUCTIONS
Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper. Preheat oven to 350F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally. Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving. Serves 4. Bon Appetit April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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