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Beef and Mushrooms with Smashed Potatoes

31 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Ronna Farley, Rockville, Maryland

Tested by Taste Recipes Test Kitchen

Taste Recipes'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

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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

    31 reviews
    Prep Time 15 min
    Cook Time 15 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
    Text Ingredients

    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.

    Nutrition Facts

    1 serving: 517 calories, 26g fat (12g saturated fat), 100mg cholesterol, 896mg sodium, 40g carbohydrate (5g sugars, 4g fiber), 28g protein.

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