2 pounds of ground beef
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
salt and pepper
1 (10 oz) can of cream of mushroom soup
2 tablespoons Worcestershire sauce
1 (10 oz) package of frozen peas and carrots (they’re mixed together in one bag on the freezer aisle)
2 cups of mashed potatoes (see below for how I prepared mine…hint, there is sour cream and Parm involved!)
chopped parsley to garnish
Preheat your oven to 400 degrees.
In either a large skillet over medium-high heat or a big cast iron skillet that can go in the oven (like I used), brown your ground beef in a drizzle of EVOO until crumbly. Stir in your onion along with a big pinch of both salt and pepper and saute a few minutes.
Reduce heat to low and stir in your cream of mushroom soup, Worcestershire sauce and frozen veggies.
If you didn’t use an oven-safe pan then in a greased baking dish, pour your ground beef and veggie mixture inside.
Spread your mashed potatoes all over the top.
Pop the casserole into the oven and bake about 15 minutes or until everything is bubbly.
Remove from oven and serve with a garnish of chopped parsley.
Now, for my mashed potatoes, I took my cooked potatoes and added in about 4 ounces of sour cream, a half a cup of grated Parmesan cheese, a splash of milk and a fourth a cup of butter. I beat this together with my mixer (along with a generous pinch of salt and pepper). These potatoes are totally fantastic spread out on top!