A hearty family dinner packed into one casserole dish, this recipe can be adjusted to use whatever veggies or meat you have on hand.
Prep: Peel 600-700g (4 medium-sized) potatoes & slice. Cover with water and bring to a boil; once boiling, reduce to medium heat and cook for around 14 additional minutes until tender. Meanwhile, dice around 180g onion (1 medium) and 230g red pepper (1 large) or any other fresh veggies you are using. If your meat is frozen, defrost it now.
PAN-FRY: Begin around the time the potatoes start boiling. Brown around 168g ground beef (or any other meat). If there's more than a tablespoon of rendered fat, drain most of it off. Add onions and peppers, 1 teaspoon chopped garlic and 225g frozen green beans (2 cups) or other frozen vegetable. Season with a generous amount of paprika and pepper. Cook 5-10 minutes longer until the onions are softened and green beans tender. Cover and remove from heat if the potatoes are not done yet.
MASH POTATOES: When the potatoes are done, drain them in a colander. In the now empty pot, put 1 tablespoon of butter, 1/4 teaspoon granulated garlic, 1/4 teaspoon salt, 1 teaspoon dijon mustard and 1/2 a cup milk. When the butter is melted, add the potatoes back into the pan and mash them. Stir in 1 beaten egg.
ASSEMBLE: Spray a 11-cup capacity casserole dish with canola oil and spread the meat/veggie mix across the bottom. Sprinkle 56g shredded cheese (1/2 cup). Cover with dollops of mashed potato and spread into an even layer. Sprinkle with an additional 28g shredded cheese (1/4 cup) and a little paprika.
BAKE: Bake for 20-24 minutes in a 400F oven. While you wiat, prepare a dinner salad, etc.
Feeds 2 parents and a small child or two. Ready in around an hour.
You can use more meat if you would like, but a little goes a long way and is more economical.
You can also use more cheese, butter, cream, etc for a more deluxe version.
Or, you can use less/no cheese, swap low-cal spread for the butter, skim milk, etc for a super-light version.
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