This is one of the recipes in my new book, so I am sharing another sneak-peek! Growing up in a household with parents of British descent, we were pretty much a “meat and potatoes” family. This dish has all three of those covered, all in one hearty casserole.
This dish has got to be the ultimate in comfort foods. A pleasing dish for family, or company. It’s a complete meal all in one dish, making clean-up a snap!
1 pound ground beef, browned
1 onion, chopped
1 stalk celery, chopped
salt and pepper to taste
1 can of cream of mushroom soup
1/2 cup milk
4 large potatoes, peeled, boiled, and mashed or whipped with 2 TBSP milk and 2 TBSP butter
1 tsp parsley flakes
1 1/2 cups frozen peas and carrots mix
Brown beef, along with onion, and celery. Season with salt and pepper. Reduce heat to low, and add mushroom soup and milk, and stir until creamy. Turn off heat, and set aside. Spoon the frozen peas into the bottom of a large casserole dish, next cover peas with the meat mixture, then top with the mashed/whipped potatoes. Sprinkle with parsley flakes. Bake in preheated oven at 350 degrees F for 30 minutes.