Cooking Instructions
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Step 1
Add the
Russet Potatoes (4 1/2 cups)
into a large heatproof bowl and cover with heatproof wrap. Microwave for at least 5 minutes on heat function P10 (or at 1000W) or until the potatoes are soft.
Step 2
Mash the potatoes with a potato masher/ricer or a fork.
Step 3
Whisk in the
Milk (1/4 cup)
and
Butter (1/3 cup)
until smooth. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Add the
Onion (1)
and
Garlic (2 cloves)
into a skillet with
Olive Oil (2 Tbsp)
and cook on medium heat for 5 minutes.
Step 5
Add
Ground Beef (1 lb)
into the skillet and brown on medium-high heat for 5 minutes.
Step 6
Defrost the
Frozen Mixed Vegetables (1 1/2 cups)
for 2 minutes on Turbo Defrost function, 0.5 lb setting.
Step 7
Add the vegetables,
Fresh Parsley (1 bunch)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
into the skillet and cook for another 2 minutes.
Step 8
Fill each mug 3/4 of the way with the cooked pie filling and use an ice cream scoop to fill 1/4 of the mug with potato mash.
Step 9
Microwave using heat function for 2 minutes on P10 (or at 1000W) to warm through.
Step 10
Serve with a small piece of butter and sprinkle with
Fresh Parsley (to taste)
. Cooking results may vary depending on microwave oven use.
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