Menu
Braised Beef with Mushrooms Braised Beef with Mushrooms
Scalloped Potatoes with Mushrooms Scalloped Potatoes with Mushrooms
Pork Chops & Potatoes in Mushroom Sauce Pork Chops & Potatoes in Mushroom Sauce
Mushroom Beef and Noodles Mushroom Beef and Noodles
Steaks with Mushrooms Steaks with Mushrooms
Roast Beef with Mushroom Sauce Roast Beef with Mushroom Sauce
Steak and Mushroom Soup Steak and Mushroom Soup
Skillet Beef and Potatoes Skillet Beef and Potatoes
Hamburger Steaks with Mushroom Gravy Hamburger Steaks with Mushroom Gravy
Pork Chops and Mushroom Gravy Pork Chops and Mushroom Gravy
Beef in Mushroom Gravy Beef in Mushroom Gravy
Roast Beef and Potato Salad Roast Beef and Potato Salad
Beef-Stuffed Potatoes Beef-Stuffed Potatoes
Chops with Mushroom Gravy Chops with Mushroom Gravy
Steaks with Mushroom Sauce Steaks with Mushroom Sauce
Beef & Mushroom Braised Stew Beef & Mushroom Braised Stew
Baked Chicken and Mushrooms Baked Chicken and Mushrooms
Ham Steak with Potatoes and Onions Ham Steak with Potatoes and Onions
Mushroom-Gruyere Scalloped Potatoes Mushroom-Gruyere Scalloped Potatoes
Pork Chops & Mushrooms Pork Chops & Mushrooms

Beef and Mushrooms with Smashed Potatoes

29 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: 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
Next Recipe

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

  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.


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.