2 lbs potatoes 4 garlic clove 1 cup unsweetened Silk 2 tbsp unsalted butter or olive oil 1 tsp salt 1 tsp freshly ground black pepper 2 tbsp olive oil 11 lbs lean ground beef 1 medium onion, finely diced 1 medium carrot, finely diced 1 rib celery, finely diced 8 oz mushrooms, quartered 1/2 tsp dried thyme 1 bay leaf 1 tbsp tomato paste 2 tbsp flour 1 cup beef stock 1 tsp worcestershire sauce pepper
Preheat oven to 375 ° F. Lightly oil or butter a 11/2-quart baking dish. In a large saucepan, boil potatoes and 2 cloves garlic in salted water until tender, about 15 minutes. Drain potatoes and garlic, return to saucepan and mash with a potato masher. Stir in Silk, butter or olive oil, salt and pepper. Taste and adjust seasonings. While potatoes are cooking, place a large skillet over medium heat. Add oil to hot pan and brown the ground beef, about 3 minutes. Add onion, carrots, celery and saute until onions begin to soften, about 5 minutes. Add mushrooms, garlic, thyme, bay leaf and tomato paste, stirring until liquid reduces, about 5-7 minutes. Sprinkle flour over mixture and stir for 1 minute. Slowly add Silk, stirring continuously until completely combined. Add beef stock and Worcestershire, simmering for 3-4 minutes. Remove bay leaf and season with salt and pepper. Spoon beef mixture into prepared baking dish and top with mashed potatoes, leaving a half-inch border around the edges. Bake for 20-30 minutes, or until the potatoes are brown and juices bubble around the edges. Allow to cool 10 minutes before serving.
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