Beef & Mushrooms w/ Smashed Potatoes


  • 1 ½ lbs Red Potatoes (about 6 med), peeled & cut into pieces
  • ½ cup Cheddar Cheese, shredded
  • 1 lb Lean Ground Beef
  • ½ lb Sliced Fresh Mushrooms
  • 1 Medium Onion, chopped or thinly sliced (your preference)
  • 1 Clove Garlic, minced
  • 3 Tbsp Flour
  • ¾ tsp Fresh Ground Pepper, divided
  • ½ tsp Salt, divided
  • 1 can (14 1/2 oz) Beef Broth
  • 2 Tbsp Butter, softened
  • ½ cup Half and Half Cream
  • ½ cup French Fried Onions


  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 and garlic over medium-high heat until no longer pink, 6-8 minutes; drain.
  3. 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.
  4. Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, shred cheese and cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with French Fried Onions.