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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made this up one night when I had leftover soup (hence the mock in the title) & veggies. Even my 6 yr old had seconds! You can use any type of veggies, I just had frozen on hand. I used Kraft grated Parmesan since that was on hand, too! Ingredients:
1 lb lean ground beef or 1 lb ground sirloin |
1 small onion, chopped |
1 -2 garlic clove, minced |
1 tablespoon olive oil |
1 (18 7/8 ounce) can campbell's chunky beef with country vegetables soup |
1/3 cup ketchup |
1 tablespoon worcestershire sauce |
1 tablespoon cider vinegar |
1/2 teaspoon ground coriander |
1 cup frozen vegetables, such as corn, peas, green beans, lima beans, etc |
3 medium potatoes, peeled & cut into fourths (yukon gold are good) |
3 ounces cream cheese (neufchatel works well, too) |
1/4 cup grated parmesan cheese |
1/4 cup milk |
Directions:
1. Place potatoes in pot of salted water, bring to a boil.
2. Drain potatoes when done, (about 10-15 min), add cream cheese, milk and parmesan & mash together until smooth and creamy.
3. While potatoes cook, brown ground beef, chopped onion and garlic in olive oil.
4. When meat is nicely browned, drain any grease, then add soup, ketchup, Worcestershire sauce, vinegar, coriander and vegetables.
5. Mix well in skillet and simmer for 10 minutes.
6. Pour meat mixture into oven-proof baking dish.
7. Spread mashed potatoes over the top & gently rake a fork through the potatoes to make nice ridges for browning in the oven.
8. Place dish in 350°F oven & bake for 30 minutes, or until bubbling.
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