Serves: 6-8 People
Cooking Time: 45 minutes
Ingredients:
2.5 lb Ground Beef
1 Medium Sweet White Onion, Diced
6 Large Cloves of Garlic, Minced
7 Shitake Mushrooms
2 Packs 3.5oz Bunapi Mushrooms
2 Cans Campbell’s Golden Mushroom Soup
½ Teaspoon Black Pepper
1 ½ Teaspoons Salt
2 Teaspoons Better Than Bouillon Beef Base
2 Tablespoons Fresh Ginger
Topping Ingredients:
1 Small Size Kabocha, Peel & Dice
7 Small Russet Potatoes, Peel & Dice
½ Stick Butter
½ Teaspoon Salt & Pepper
5oz Bag of Sargento Artisan Parmesan Cheese, Pre Shredded
Directions:
Preheat the oven to 450°. First you must wash, peel and dice both the russet potatoes and kabocha squash, place them into a pot with a touch of salt, cover with a lid, and bring to a boil and cook until tender. Drawn the water out and then add the butter, salt & pepper and mash together well. Set the potatoes aside. Next take the meat and place it into a pot on the stove on medium to high heat. Cook the meat until its brown and then remove from the heat and pour out excess grease. Then add the onion, mushrooms, garlic, ginger, beef base, salt and pepper and mix together. Next add the Campbell’s soup along with ½ a can of water, stir the ingredients well. Finally take a 13” x 9” Pyrex dish and pour the meat mixture inside on the bottom. Then grab your mashed potatoes and smear evenly on top of the meat mixture. Top with shredded Parmesan cheese and then bake in the oven for 20 minutes, until golden brown.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
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