Course
Dinner
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- ❌ If you can't find gluten or dairy free condensed cream of chicken soup, here is a recipe to make it yourself.
Ingredients:
- 2 small russet potatoes
- 1 lb of ground beef (or turkey, chicken, or pork)
- 1 small yellow onion
- 8 oz cremini mushrooms or similar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 (10.5 oz) can of condensed cream of chicken soup or DIY for GF or DF options
- 2 tbsp Worcestershire
- 2 tbsp of your favorite mustard
- 1 cup of shredded cheddar cheese (or other favorite)
Directions:
- 🔪Veg Prep
- Small dice the onion.
- Thinly slice the mushrooms.
- Boil Potatoes in a Pot or Pressure Cooker
- Scrub the potatoes.
- Peal potatoes if you prefer, but I like to keep the skins on for a more “rustic fries" feel.
- Boil
- Bring a pot of salted water to a boil.
- Add the potatoes to the boiling water and lower the heat if needed so the water stay at a good simmer.
- Boil until the potatoes are easily pierced with a knife, about 25-30 minutes.
- Or
- Pressure Cook
- Place potatoes in a pressure cooker on a trivet.
- Pour 1 cup of water into the pot.
- Close the lid and the pressure seal.
- Cook on high pressure for 10 minutes.
- Let it fully natural release pressure, about 15 minutes.
- Saute Time
- While the potatoes are cooking, in a large skillet over medium-high heat, add 1 tbsp of oil.
- Add the onions and the mushrooms and saute until both are soft, about 5-7 minutes. Be sure to adjust the heat so they don't burn.
- Add the ground meat to the sautéed veg.
- Season with 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp oregano.
- Cook, breaking up the meat and stirring occasionally, until no pink remains in meat.
- Drain off any excess grease.
- Add about 1/2 a can of condensed cream of chicken soup (about 3/4 cup), 2 tbsp Worcestershire, and 2 tbsp of mustard.
- Stir to combine.
- Time to Bake
- Pre-heat an oven to 350 degrees with the shelf set in the middle of the oven.
- Grease an 8x8” baking dish, or similar size.
- Slice the potatoes into 1/2 inch rounds.
- Layer them on the bottom of the dish until the pan is covered by the potatoes (you might not use all of the potatoes).
- Sprinkle with 1/2 cup of shredded cheese.
- Spread the meat mixture evenly on top of the cheese.
- Sprinkle the top with the remaining cheese.
- Bake for 40-45 minutes or until bubbly and melty.
Reheat Options
- Reheat in a 350 degree oven covered with tin foil for about 30 minutes, or until completely warmed through.
- Or serve your desired amount onto a microwave safe plate, cover with a damp paper towel (to hold in moisture and avoid a mess), and microwave for 2-3 minutes.