Ground Beef Gratin
A cheesy skillet-bake that’s reminiscent of a shepherd’s pie. Use Yukon Gold potatoes and orange Cheddar for the ultimate golden topping.
1. Buttermilk Mashed Potatoes: Cover potatoes with cold salted water in a large pot. Bring to boil over medium-high heat; reduce heat and simmer for about 25 minutes or until tender.
2. Beef: Meanwhile, cook onion, beef, thyme and pepper, to your taste, over medium-high heat in a 12-inch (30 cm) ovenproof skillet, breaking up meat with wooden spoon, for about 10 minutes or until beef is browned and onion is softened. Drain. Reduce heat to medium; stir in Worcestershire sauce, tomato paste and flour. Stir in vegetables and broth; simmer, stirring, until slightly thickened, about 3 minutes.
3. Drain potatoes and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup (125 mL) buttermilk and 1/4 cup (50 mL) butter; mash until smooth.
4. Gradually stir half of the cheese into potatoes; spread evenly over beef mixture. Top with remaining cheese; bake in preheated 425°F oven for about 25 minutes until lightly golden. Broil for about 3 minutes until topping is rich golden-brown.
If you don’t have an ovenproof skillet, at the end of step 2, transfer the beef mixture to a gratin dish and proceed with the recipe.
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Calcium, Iron, Thiamine, Choline, Pantothenate
Source of: Vitamin C, Folate, Magnesium
High in: Fibre
13g Saturated Fat, 1g Trans Fat, 1g Polyunsaturated Fat, 8g Monounsaturated Fat
1½ lb (750 g) potatoes
1 onion, chopped
1 lb (500 g) Medium Ground Beef
Worcestershire sauce
Sodium-reduced beef broth
Tomato paste
All-purpose flour
Dried thyme
Salt
Pepper
2 cups (500 mL) frozen mixed vegetables
Buttermilk
Butter
Shredded aged Cheddar cheese
Ingredients
Directions
1. Buttermilk Mashed Potatoes: Cover potatoes with cold salted water in a large pot. Bring to boil over medium-high heat; reduce heat and simmer for about 25 minutes or until tender.
2. Beef: Meanwhile, cook onion, beef, thyme and pepper, to your taste, over medium-high heat in a 12-inch (30 cm) ovenproof skillet, breaking up meat with wooden spoon, for about 10 minutes or until beef is browned and onion is softened. Drain. Reduce heat to medium; stir in Worcestershire sauce, tomato paste and flour. Stir in vegetables and broth; simmer, stirring, until slightly thickened, about 3 minutes.
3. Drain potatoes and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup (125 mL) buttermilk and 1/4 cup (50 mL) butter; mash until smooth.
4. Gradually stir half of the cheese into potatoes; spread evenly over beef mixture. Top with remaining cheese; bake in preheated 425°F oven for about 25 minutes until lightly golden. Broil for about 3 minutes until topping is rich golden-brown.
If you don’t have an ovenproof skillet, at the end of step 2, transfer the beef mixture to a gratin dish and proceed with the recipe.
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Calcium, Iron, Thiamine, Choline, Pantothenate
Source of: Vitamin C, Folate, Magnesium
High in: Fibre
13g Saturated Fat, 1g Trans Fat, 1g Polyunsaturated Fat, 8g Monounsaturated Fat
1½ lb (750 g) potatoes
1 onion, chopped
1 lb (500 g) Medium Ground Beef
Worcestershire sauce
Sodium-reduced beef broth
Tomato paste
All-purpose flour
Dried thyme
Salt
Pepper
2 cups (500 mL) frozen mixed vegetables
Buttermilk
Butter
Shredded aged Cheddar cheese
