Meat & Potatoes Casserole

Meat & Potatoes Casserole
Servings: 6 Prep 10 mins Bake 350°F 30 mins Cook About 25 mins


  • 1/2 pound carrots, peeled and cut into 1/4-inch-thick rounds
  • 3 medium-size yellow onions (1 pound total), each cut into 6 wedges, leaving root end attached on each
  • 1 10 ounce package frozen peas
  • 1 egg, lightly beaten
  • 1 28 ounce package prepared garlic-flavored mashed potatoes (such as Country Crock)
  • 3/4 pound ground lamb or chicken
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon hot-pepper sauce
  • 3/4 teaspoon salt
  • 3 tablespoons flour

Make It

1. In a medium-size saucepan, bring carrots, onion and 4 cups water to a boil over high heat. Reduce heat to medium-low; cook, covered, 15 minutes until vegetables are tender. Add peas and cook 3 minutes. Remove from heat. Drain, reserving 2 cups of the vegetable water. Set aside water and vegetables.

2. Stir beaten egg into prepared mashed potatoes. Set aside.

3. Heat oven to 350 degrees F. Lightly oil a 9 x 9 x 2-inch casserole. In large skillet over medium heat, saute lamb and garlic in oil for 5 minutes. Stir in Worcestershire, thyme, hot-pepper sauce and salt.

4. Add flour to meat mixture and cook, stirring, 1 minute. Stir in the 2 cups reserved vegetable water. Bring to a boil over high heat and cook 1 minute or until thickened. Remove from heat. Stir in carrot mixture. Pour into prepared pan. Spread mashed potatoes evenly over top.

5. Bake at 350 degrees F for 30 minutes or until bubbly and the potatoes are browned.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 437, Fat, total (g): 20, chol. (mg): 90, sat. fat (g): 6, carb. (g): 42, fiber (g): 6, pro. (g): 21, sodium (mg): 863, Percent Daily Values are based on a 2,000 calorie diet.