Yield: 2 servings
|1 cup||Peeled potatoes, cut up|
|1 tablespoon||Grated Parmesan cheese|
|½ pounds||Lean ground meat *|
|1 teaspoon||Worstershire sauce|
|½ \N||Bouillon cube, crushed|
|¼ teaspoon||Celery salt|
|1 tablespoon||Chopped onion|
|¾ cup||Frozen mixed vegetables|
|½ cup||Sliced mushrooms|
* Use ground beef, pork or lamb OR ¾ lb. cooked meat such as leftover roast. Chop leftover meat into small pieces and omit meat browning step.
Cook potatoes in lightly salted water just until tender. Drain, reserving 3 tbsp cooking liquid. Mash potatoes with reserved cooking liquid until fluffy; fold in Parmesan cheese. Set aside. Stir-cook meat in a frypan until pinkness disappears; remove to a plate.
Remove any fat from frypan.
Combine water, flour, Worcestershire sauce, bouillon cube and celery salt in a screw top jar; shake until thoroughly mixed; pour into frypan. Add onion and stir-cook over medium heat 3 min; add vegetables, return to a boil, and stir-cook 2 min. Stir in mushrooms and browned meat. Continue cooking until heated through.
Spoon into a 6 cup casserole; top with potato mixture. Bake in 375 F oven 30 min until potatoes are lightly browned and mixture is bubbly.