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