Prep Time::15 mins
Cook Time::55 mins
Total Time:: 1 hr 10 mins
Servings::6
Ingredients
4 large potatoes, peeled and cubed
2 tablespoons butter, divided
salt and ground black pepper to taste
1 pound ground beef
1 packet dry French onion soup mix
1 cube chicken bouillon
1 cube beef bouillon
2 tablespoons water (Optional)
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced carrots, drained
1 (10 ounce) can peas, drained
2 tablespoons paprika
1 cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.
Tips
Instant potatoes can be substituted for fresh potatoes. Follow the directions on the box to make the 5 to 6 serving size (2 2/3 cups).