with Mushrooms and Crispy Shallots
Ingredients: Yellow potato • Ground beef • Mushrooms • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Parsley.
Allergens
Tags
Ground Beef
250 g
Yellow Potato
350 g
Mushrooms
113 g
Yellow Onion
1 unit(s)
Parsley
7 g
Cheddar Cheese, shredded
0.25 cup
Crispy Shallots
28 g
Cream
56 mL
Cream Cheese
2 unit(s)
Cream Sauce Spice Blend
10 g
Beef Stock Powder
7.5 g
Butter
2 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Add 2 tbsp (4 tbsp) butter, then toss to coat. Season with salt and pepper.
- Meanwhile, in a large oven-proof pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- While the pan heats, thinly slice mushrooms.
- Peel, halve, then cut onion into 1/4-inch slices.
- When the pan is hot, add mushrooms. Cook for 2 min, stirring occasionally, until tender.
- Add beef and onions. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with pepper.
- Carefully drain and discard excess fat.
- To the same pan, add Cream Sauce Spice Blend and cook for 1 min, stirring often, until fragrant.
- Add cream, cream cheese, stock powder and 1/2 cup (1 cup) water. Cook for 2-4 min, stirring often, until cream cheese melts and sauce thickens slightly. (TIP: For a lighter consistency, add water, 1-2 tbsp at a time.)
- In the pan, layer potatoes over top of the beef-veggie mixture, then sprinkle with cheese.
- Broil casserole in the middle of the oven for 4-5 min, until cheese is melted and golden.
- Roughly chop parsley.
- Divide casserole between plates.
- Sprinkle parsley and crispy shallots over top.
840
kcal
Calories
59
g
Fat
31
g
Saturated Fat
50
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
36
g
Protein
175
mg
Cholesterol
1440
mg
Sodium
2
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
4
mg
Iron
