Source:
5 medium sized russet potatoes - skinned, chopped into large chunks
1 cup milk -
1/4 cup butter - (1/2 stick)
1/3 cup sour cream -
1 cup cheddar cheese - divided
meat/veggies
8 slices bacon - cubed
1.5 pound ground beef
1/2 onion - chopped
1 zucchini - medium sized, cut into cubes
3 garlic cloves - minced
1 cup corn -
3 tablespoons flour -
1 cup beef stock -
toppings
3 scallions - chopped
instructions:
preheat the oven to 400 degrees.
fill a large pot with water, add the potatoes and salt the water generously. bring to a boil and cook until the potato cubes are tender.
pour the potatoes into a strainer and add back to the hot pot. add in the butter, milk, salt/pepper and mash into desired consistency.
there is no way to know the exact size of potatoes that you will use. gradually add the milk until you reach the consistency you are looking for. add more milk if the potatoes are too thick.
add the sour cream and 1/2 cup of the cheese into the potatoes. taste and season with salt/pepper to taste, if needed. set aside.
meanwhile, preheat a large pan over medium high heat. add the bacon cubes.
saute until crisp and with a slotted spoon remove them to a plate with paper towels.
add the hamburger meat into the bacon grease. season with salt/pepper to taste and break up the hamburger meat into pieces with a spoon.
add in the onion, zucchini, garlic, 3/4 of the reserved bacon and corn. saute for a few minutes.
sprinkle the flour over the mixture. stir to coat and allow the flour taste to cook off for a few minutes.img_9993
pour in the beef stock and stir, scraping the bits of the bottom of the pan. cook on low for a few minutes.
pour the beef mixture into a 9x13 baking dish.
top with reserved potatoes.
sprinkle over the remaining 1/2 cup of cheese.
bake in the preheated oven for about 30 - 40 minutes or until the potatoes are lightly browned.
1 cup milk -
1/4 cup butter - (1/2 stick)
1/3 cup sour cream -
1 cup cheddar cheese - divided
meat/veggies
8 slices bacon - cubed
1.5 pound ground beef
1/2 onion - chopped
1 zucchini - medium sized, cut into cubes
3 garlic cloves - minced
1 cup corn -
3 tablespoons flour -
1 cup beef stock -
toppings
3 scallions - chopped
instructions:
preheat the oven to 400 degrees.
fill a large pot with water, add the potatoes and salt the water generously. bring to a boil and cook until the potato cubes are tender.
pour the potatoes into a strainer and add back to the hot pot. add in the butter, milk, salt/pepper and mash into desired consistency.
there is no way to know the exact size of potatoes that you will use. gradually add the milk until you reach the consistency you are looking for. add more milk if the potatoes are too thick.
add the sour cream and 1/2 cup of the cheese into the potatoes. taste and season with salt/pepper to taste, if needed. set aside.
meanwhile, preheat a large pan over medium high heat. add the bacon cubes.
saute until crisp and with a slotted spoon remove them to a plate with paper towels.
add the hamburger meat into the bacon grease. season with salt/pepper to taste and break up the hamburger meat into pieces with a spoon.
add in the onion, zucchini, garlic, 3/4 of the reserved bacon and corn. saute for a few minutes.
sprinkle the flour over the mixture. stir to coat and allow the flour taste to cook off for a few minutes.img_9993
pour in the beef stock and stir, scraping the bits of the bottom of the pan. cook on low for a few minutes.
pour the beef mixture into a 9x13 baking dish.
top with reserved potatoes.
sprinkle over the remaining 1/2 cup of cheese.
bake in the preheated oven for about 30 - 40 minutes or until the potatoes are lightly browned.
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