Cooking Instructions
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Step 1
Place
Yukon Gold Potatoes (2)
into a medium saucepot with
Water (1.9 L)
and
Salt (6 g)
. Bring to a boil over high heat.
Step 2
Reduce heat to medium- low, and cover. Simmer until tender, about 20 minutes.
Step 3
Using a colander drain the potatoes and place into a medium bowl. Add one ounce of the
Butter (30 g)
,
Garlic (1 clove)
,
Salt (2 g)
and
Ground Black Pepper (as needed)
. Mix until well combined.
Step 4
Meanwhile, remove the stem from the
Cremini Mushrooms (115 g)
and discard. Slice the mushrooms into half inch sliced pieces, and set aside.
Step 5
In a medium sauté pan over medium heat add
Extra-Virgin Olive Oil (8 mL)
.
Step 6
When hot, add the mushrooms and add
Salt (2 g)
and
Ground Black Pepper (as needed)
. Cook for 3 minutes, stirring occasionally. Remove mushrooms from pan and set aside.
Step 7
In a small bowl mix together half a cup of water and
Beef Bouillon Cube (1)
.
Step 8
Using the same sauté pan as the mushrooms, add
Extra-Virgin Olive Oil (8 mL)
.
Step 9
When hot, add the
85/15 Lean Ground Beef (225 g)
,
Herbes de Provence (3 g)
,
Ground Nutmeg (1 g)
, and
Tomato Paste (5 g)
. Cook and stir until beef is lightly brown and crumbly, about 10 minutes.
Step 10
Preheat oven to 350 degrees F (180 degrees C).
Step 11
Lightly grease a baking dish with
Extra-Virgin Olive Oil (5 mL)
.
Step 12
In an oven-safe baking dish spread the beef mixture evenly amongst the bottom of the dish. Then, cover evenly with
Green Peas (75 g)
and mushrooms. Spread only 2 cups of mashed potatoes over peas and mushrooms. Crumble with the remaining
Butter (20 g)
.
Step 13
Place in the oven and bake uncovered for 20 minutes until golden brown.
