Ingredients
- 1 lb. ground chuck beef
- 8 ounces mushrooms, chopped
- ½ cup chopped onion
- 2 cloves large garlic, pressed or finely minced
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon flour
- ½ cup beef broth
- ½ cup heavy cream
- ½ cup frozen peas, unthawed
- 2 cups shredded hash brown potatoes (frozen or deli-packed), packed
- ⅛ cup chopped chives (or finely sliced green onions with tops)
- 2 cups finely-shredded cheddar cheese or cheese blend, divided use
- 1 teaspoon kosher salt
- ¼ cup mayonnaise
- Sweet Hungarian paprika
Directions
1. Preheat oven to 375 F. |
2. Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet. |
3. Saute, breaking up ground beef, until the juices have almost evaporated. |
4. Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top of beef. |
5. In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika. |
6. Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving. |
7. Yield: 4 to 6 servings |