Description

This casserole is similar to Shepherd's Pie. It's a comforting and satisfying dish that tastes a lot like a salisbury steak in a thick gravy with diced tomatoes and cheesy mashed potatoes.

Ingredients

• 1 T. olive or vegetable oil
• 2 lb. lean ground beef
• 1 c. chopped yellow onion
• 16 oz. cremini mushrooms, cut into quarters
• 3 garlic cloves, minced
• 1 t. salt
• 1/2 t. black pepper
• 1/2 t. dried thyme
• 1/4 c. all-purpose flour
• 14.5 oz. can diced tomatoes, undrained
• 10.5 oz. can condensed French onion soup
• 1 c. beef stock/broth
• 1 T. chopped fresh parsley
• 1 T. red wine vinegar
• 1/4 t. garlic powder
• 3 lb. Yukon Gold potatoes
• 4 T. butter, softened
• 1 c. warmed milk
• 1 1/2 c. shredded sharp white Cheddar cheese
• salt and pepper

Steps

1. Heat oil in a 12" cast-iron skillet over medium-high heat; add ground beef, onion and mushrooms, breaking ground beef up while it's cooking. Cook until beef is browned and onion and mushrooms are soft, about 5 minutes. Add garlic, salt, pepper and thyme; cook 1 minute. Stir flour into mixture; cook 1 minute.
2. Stir in tomatoes, French onion soup, beef stock/broth, parsley, vinegar and garlic powder; simmer for 10 minutes, stirring occasionally.
3. Meanwhile, peel potatoes; cut into 1 1/2-inch pieces; place in a pot; cover with water; add a few teaspoons of salt to the water; bring to a boil; simmer until potatoes are soft. Drain potatoes; add butter, milk and cheese; mash potatoes until smooth. Season to taste with salt and pepper.