Potato + Beef Casse­role A rel­a­tively sim­ple dish that the whole fam­ily can en­joy!

Delight Gluten Free - - Indulge -

YIELD: 8 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 1 HOUR 20 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

9 rus­set pota­toes, peeled

and quar­tered 1 pound ground sir­loin 1 tea­spoon salt, di­vided ¼ tea­spoon dried oregano ¼ tea­spoon ground gar­lic

1. Fill a large pot with wa­ter and bring to a boil. Add the pota­toes and cook un­til soft, about 20 to 25 min­utes.

2. Mean­while, spray a non­stick skil­let with non­stick spray. Add the ground sir­loin, ½ tea­spoon salt, oregano, gar­lic and black pep­per. Cook over medium heat un­til browned, about 10 to 15 min­utes, and set aside.

3. Drain the cooked pota­toes and trans­fer to a large bowl. Add the milk, 4 ta­ble­spoons but­ter and re­main­ing ½ tea­spoon salt. Mash the pota­toes un­til smooth.

4. Pre­heat oven to 350 de­grees F. Lightly grease an 8 x 8-inch glass bak­ing dish with non­stick spray and smooth half of the mash pota­toes on the bot­tom.

5. Top with cooked ground sir­loin and layer the re­main­ing mashed pota­toes. Spread the re­main­ing 1 ta­ble­spoon melted but­ter on top of the pota­toes and sprin­kle with Parme­san cheese. Bake for 30 min­utes and then broil for 5 to 7 ad­di­tional min­utes.

6. Re­move from oven and let cool slightly be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 282, FAT: 11G, SAT­U­RATED FAT 7G, CHOLES­TEROL: 55MG, SODIUM: 422MG, CAR­BO­HY­DRATES: 31G, FIBER: 2G, SU­GARS: 2G, PRO­TEIN: 16G

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