Beef and Mushrooms with Smashed Potatoes

Name: Beef and Mushrooms with Smashed Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces; 1 pound ground beef; 1/2 pound sliced fresh mushrooms; 1 medium onion, halved and sliced; 3 tablespoons all-purpose flour; 3/4 teaspoon pepper, divided; 1/2 teaspoon salt, divided; 1 can (14-1/2 ounces) beef broth; 2 tablespoons butter, softened; 1/2 cup half-and-half cream; 1/2 cup french-fried onions

TEST KITCHEN APPROVED

28 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Ronna Farley, Rockville, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 06, 2024

I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. —Ronna Farley, Rockville, Maryland

Test Kitchen Tips

If you have time, cook the mushrooms separately from the ground beef. The beef will brown a bit more and the mushroom juices will stay with the mushrooms, creating even more flavor.

After returning the drained potatoes to the pan, heat them over low heat for 1-2 minutes before adding the butter and half-and-half. Any water will evaporate, leaving a richer flavor.

Try this: Spoon portions into individual ramekins. Top with your favorite cheese and french-fried onions. Bake at 350° for 5-7 minutes or until the cheese is melty. Yum!

Watch How to Make Beef and Mushrooms with Smashed Potatoes

TEST KITCHEN APPROVED

Beef and Mushrooms with Smashed Potatoes

28 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 medium onion, halved and sliced
3 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
1 can (14-1/2 ounces) beef broth
2 tablespoons butter, softened
1/2 cup half-and-half cream
1/2 cup french-fried onions

Text Ingredients

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Directions

1
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes.

2
Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.
3
Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.