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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Connie's recipe from family collection. Ingredients:
1 lb ground beef |
3/4 cup onion, chopped |
2 garlic cloves, minced |
3 tablespoons cooking oil, divided |
1 cup fresh mushrooms, chopped |
1 tablespoon tomato paste |
1/2 cup beef broth |
2 teaspoons prepared horseradish |
1 teaspoon ground mustard |
1 1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1/2 cup green pepper, diced |
1/2 cup red pepper, diced |
8 medium potatoes, peeled and cubed |
1/3 cup milk, hot |
1 cup cheddar cheese, shredded |
2 egg whites |
Directions:
1. In a large skillet, brown beef, onion, and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes, drain.
2. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meet mixture.
3. Pour into a greased 11x7x2 baking pan, set aside. In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture.
4. Cook potatoes in boiling salted water until tender, drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer.
5. Bake, uncovered at 425 degrees for 15 minutes. Reduce heat to 350 degrees, bake 20 minutes longer or until meat layer is bubbly.
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