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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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Another fire station favourite. Leftovers can be reheated almost infinitely! Ingredients:
1 1/4-1 1/2 lbs potatoes, peeled and chopped |
3/4-1 lb rutabaga, peeled and chopped |
1/2-3/4 cup skim milk |
3 tablespoons unsalted butter |
freshly ground black pepper |
3 -4 cloves garlic, minced |
serrano pepper, minced,to taste |
3 tablespoons olive oil |
1 sweet onion, chopped |
1 1/4-1 1/2 lbs ground round or 1 1/4-1 1/2 lbs lean ground beef |
2 tablespoons flour |
3 tablespoons worcestershire sauce |
parsley or paprika or snipped chives (to garnish) |
Directions:
1. Boil potatoes and swedes until almost done – note that swedes often require a few more minutes cooking time than potatoes.
2. Drain and transfer to large mixing bowl.
3. Add butter and milk.
4. Mash, then beat with electric mixer until creamy.
5. Set aside.
6. Sauté onion in hot oil until almost tender.
7. Add garlic and serrano and sauté one minute more.
8. Mix in flour.
9. Add Worcestershire sauce and black pepper.
10. Add the meat and mix thoroughly.
11. Cover and simmer 15 minutes.
12. Meat should be brown and moist but not wet.
13. Drain excess liquid, if necessary.
14. Spoon meat into a 2-quart casserole.
15. Cover evenly with mashed potatoes.
16. Bake at 350° 50 minutes or until edges bubble and a crust forms on the potatoes.
17. Garnish and serve.
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