INGREDIENTS                       (SERVES 4-6)

2.5 POUNDS LEAN GROUND BEEF (I PREFER PASTURE RAISED OR GRAIN FED)

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

PAPRIKA, SPRINKLED ON TOP

2 TBSP. OLIVE OIL

1 LARGE WHITE ONION, CHOPPED

1 GARLIC, CHOPPED

1 CUP OF MUSHROOMS, CHOPPED (EITHER CREMINI OR SLICED BUTTON MUSHROOMS)

2 CUPS OF FROZEN PEAS & CARROTS (RINSED & DRAINED)

4 POUNDS WHITE POTATOES (PEELED, BOILED & MASHED), PREFERABLY ORGANIC

1 TABLESPOON OF BUTTER

1 CUP SHREDDED MOZZARELLA

1 CUP VEGETABLE BROTH

9X13 BAKING DISH

DIRECTIONS

  • IN A MEDIUM SIZE FRYING PAN, SAUTEE THE ONION & GARLIC UNTIL GOLDEN (ABOUT 2-3 MIN.), NOW ADD THE MUSHROOMS, COOK FOR ABOUT 5 MIN.  THEN ADD THE PEAS & CARROTS, SALT & PEPPER AND ½ CUP OF WATER, MIX WELL, LET COOK FOR ABOUT 15 MIN.  PUT ASIDE
  • MEANWHILE, IN A LARGE FRYING PAN, ADD 1 TBSP. OLIVE OIL AND FRY THE LEAN GROUND BEEF TILL BROWNED, THEN DRAIN & PUT ASIDE
  • NOW ADD THE COOKED PEAS, CARROTS & MUSHROOMS INTO THE MEAT MIXTURE PAN AND 1/2 CUP OF VEGETABLE BROTH AND LET EVERYTHING SIMMER FOR ABOUT 10 MIN.
  • IN A LARGE POT, BOIL THE PEELED POTATOES, MASH THEM AND ADD ½ CUP OF VEGETABLE BROTH, 1 TBSP. BUTTER & SALT TO TASTE (MASHING WELL)
  • FINALLY GREASE YOUR BAKING DISH, THEN ADD YOUR MEAT & VEGGIE MIXTURE FOLLOWED BY YOUR MASHED POTATOES ON TOP (SPREADING EVENLY WITH SPATULA)
  • COVER IT WITH MOZZARELLA AND SPRINKLE SOME PAPRIKA ON TOP
  • COVER WITH FOIL AND BAKE FOR 30 TO 40 MINUTES AT 400 DEGREES F.

SERVE HOT!