One-pot meals are the easiest to prepare. You can create a delicious meal with your choice of meat, vegetables and sauce…all in one pot! It is a time-saver, you use less pots and pans, less washing and best of all, you can freeze them for another day. How can that be no good for you?
When preparing meals, I will try to cook extra portions…pack them in individual containers and tuck them nicely in the freezer. This was what I did when I made this casserole (except the mashed potatoes), I kept the extras in these cute mini casserole dishes which are very handy. One thing I like about them is that they are good for keeping small, individual portion meals, they are also freezer, oven, microwave and grill safe. Casserole freezes well and all I need to do next time I want to have them is to just leave them out on the bench to defrost, next stop in the oven and dinner is just a short time away!
Now, I know I said one-pot but in this case 2 pots because of the mash. If you insist of just using one pot, leave out the mash…you know what I mean.
Beef Casserole with Creamy Mashed Potatoes
1 tablespoon Olive oil
1 kg beef chuck
1 medium size onion, diced
1 medium size carrot, diced
2 cloves of garlic, crushed
100 gm button mushrooms, sliced
2 tablespoon tomato paste
1 teaspoon hot english mustard
1 cup vegetable stock
salt and pepper
For Mashed Potatoes
900 gm floury potatoes, cut into chunks
1 cup of thick cream
85 gm butter
Pinch of nutmeg
Salt and pepper
1. Preheat oven to 160°C.
2. Heat oil in a large flameproof casserole dish. Brown beef in batches and set aside.
3. In the same dish, cook onion, carrot and garlic, stirring until the onion is soft.
4. Return beef to the dish, stir in tomato paste, mustard and stock. Cover and cook in the oven until the beef is tender. If it gets a bit too dry before the beef is ready, just add a little bit of water.
5. Remove the casserole dish from the oven and stir in the sliced mushrooms while you prepare the potatoes. This way, the mushroom will not be over cooked.
1. Place the potatoes in a large saucepan, cover with enough water and a pinch of salt. Bring to the boil and cook until the potatoes are tender.
2. Drain the potatoes, immediately add butter, cream and mash thoroughly with a potato masher.
3. Season with nutmeg, salt and pepper. Beat thoroughly with a wooden spoon until light and fluffy.
4. Serve mash with the casserole.
Everyone has their own creative way of eating mashed potatoes, if I may put it that way. What we did with ours was, topped the casserole with the mash. You can put it under the grill to brown it, etc but at the time we like it just…as…it…is.