Cheesy Beef and Potato Casserole

New

Family Friendly

with Mushrooms and Crispy Shallots

5 min

Difficulty: 1/3

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

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Utensils

Large Pot

Measuring Spoons

Measuring Cups

Colander

Large Oven-Proof Pan

Tags

30-min-or-less

Classic-plates

Family Friendly

Regional-specialty

Winter-warmers

Ingredients

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

Preparation

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 occassionally, 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.)