One Dish Wonder: Beef and Potato Bake (gluten free, dairy free, low sodium)

One Dish Wonder: Beef and Potato Bake

There were no cans of soup harmed in the making of this hearty bowl of manly-man fare. None opened, nor even purchased, actually. It is just as easy to make a quick beef and potato casserole, with its own creamy mushroom sauce, without the soup! As a bonus, when cooking with grassfed beef, you do not even have to brown the beef first. Just chop, layer, and pop it in the oven. Find something constructive to do for an hour, and return to find that dinner is done! (There is a serving of vegetables stashed in there, too.)

1 lb ground, grassfed beef
4 medium potatoes
1/2 lb mushrooms, finely chopped
3-4 stalks celery, finely chopped
1 small onion, finely chopped
1/4-1/2 tsp salt, or lite salt to further reduce sodium
1/4 tsp black pepper

Preheat the oven to 350F.

Chop the mushrooms, celery, and onions and put them together in a bowl. Mix in the salt and pepper. (This replaces the seasoning and moisture of a can of soup.) Chop the potatoes and set aside.

Layer the ingredients into a lidded casserole dish: First, put half of the potatoes, and sprinkle with a handful of the mushroom mixture. Next, spread half of the ground beef on top, followed by chopped mushroom mixture. Top with the remaining potatoes, then mushroom mixture, the rest of the beef, and the rest of the mushroom mixture. Gently press down on the top to fill in the gaps.

Put the lid on and bake for an hour. (If the oven is not quite preheated yet, pop it in as it is and add a couple of minutes to the timer.)


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