Mushroom Mashed Potatoes and Ground Beef Casserole

This is very similar to Shepherd’s Pie. It is a filling, belly warming dish. I use red skinned potatoes for this recipe and I leave the skin on them, I find it more aesthetically pleasing than using plain mashed potatoes.

INGREDIENTS

1 pound ground beef

1 onion, chopped

1 can (14 ounce) cream of mushroom soup

1 tablespoon GF Worcestershire sauce

1 (16 ounce) bag mixed frozen vegetable, thawed

3 cups mashed potatoes, hot

Salt to taste

Pepper to taste

DIRECTIONS

In medium skillet over medium-high heat, cook onion and beef until browned, stirring to break apart the meat; drain the fat.

In 2 quart shallow baking dish mix beef mixture with 1/2 can soup, Worcestershire and vegetables; season with salt and pepper to taste.

Stir remaining soup into potatoes, season with salt and pepper to taste.

Spoon the potato mixture over beef mixture.

Bake at 400 degrees Fahrenheit for 20 minutes or until hot.

Enjoy!

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.