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Beef and Mushrooms with Smashed Potatoes

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, my grandchildren and everyone else love it. —Ronna Farley, Rockville, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

Directions

  • 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.
  • 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.
  • 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.


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!
  • 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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    Reviews

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    Average Rating:
    • Christine
      Nov 19, 2020

      This is a great recipe, I love the simplicity of it and is very delicious. I myself like a lil stiffer potato so instead of half and half I use butter and cream cheese.

    • Deborah
      Aug 7, 2020

      I loved this recipe. It was a great foundation for a few changes. Instead of salt and pepper to season the gravy, I used the Lipton beefy onion season pack. I would also use less sliced onion next time. This is almost like stroganoff, without the sour cream.

    • annrms
      Jul 17, 2020

      Twice as good because DH prepared this delicious, comforting dish. DH used mushrooms I had cooked ahead of time and some prepared homestyle mashed potatoes from the market. Wonderfully delicious.

    • Dona
      May 28, 2020

      For me, cooking the mushrooms

    • Callie
      Feb 29, 2020

      So delicious!! Probably one of my families favorites!

    • ms11145
      Oct 24, 2019

      After reading the recipe, I knew my family would love this; however, I too, thought it sounded too bland for our tastes. I added Worcestershire sauce which helped.

    • geipa
      May 4, 2019

      Did not care for this recipe. I will not make again.

    • mythyagain
      Feb 11, 2019

      Fairly quick and certainly easy to make. It makes for a great filling winter meal.

    • ryanswife
      Jan 18, 2019

      My husband and I really loved this recipe. Very tasty and the ingredients are usually what you have in the kitchen already. All I needed to buy was the half and half.

    • sonflower10
      Jan 9, 2019

      Fla schools use lipton soup mix in recipe with broth adds flavor.