This hearty casserole has a well-seasoned, savoury filling smothered with a layer of Creamy Mashed Potatoes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 6 minutes. With slotted spoon, transfer beef to plate; drain off fat from pan. Reduce heat to medium; cook mushrooms, onion, garlic, paprika, salt and pepper, stirring occasionally, until mushroom liquid is evaporated, 10 minutes. Stir in beef, beef stock, vinegar and caraway seeds, scraping up any brown bits from bottom of pan; cook until heated through, 3 minutes. Remove from heat.
In small bowl, stir together sour cream, flour and horseradish; stir into pan. Scrape into 8-inch (2 L) square glass baking dish. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Add 15 minutes to baking time.)
Sprinkle peas over beef mixture; spread Creamy Mashed Potatoes evenly over top. Bake in 400°F (200°C) until golden, about 20 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1360 mg
- Protein 32 g
- Calories 562.0
- Total fat 26 g
- Cholesterol 95 mg
- Saturated fat 13 g
- Total carbohydrate 52 g
%RDI
- Iron 40.0
- Folate 30.0
- Calcium 12.0
- Vitamin A 24.0
- Vitamin C 40.0
