Ingredients
6
6 servings
- •4 large potatoes, peeled and cubed
- •2 tablespoons butter, divided
- •salt and ground black pepper to taste
- •1 pound ground beef
- •1 packet dry French onion soup mix
- •1 cube chicken bouillon
- •1 cube beef bouillon
- •2 tablespoons water
- •1 (11 ounce) can whole kernel corn, drained
- •1 (10 ounce) can diced carrots, drained
- •1 (10 ounce) can peas, drained
- •2 tablespoons paprika
- •1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
- Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
- Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 564
- Carbohydrate: 66g
- Fat: 23g
- Fiber: 10g
- Protein: 26g
- Sugar: 6g
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