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Salisbury steak Casserole

 Also a holiday classic, this is the season for the humble casserole. I am luxuriating in a week off- and unheard of spate of laziness. I am loving it.


 3  russet potatoes

1 carrot

1 medium yellow onion

2 tablespoons Worcestershire sauce 

10 ounce grass-fed ground beef

1 cup peas

 kosher salt & ground pepper


all-purpose flour 


1⁄4 cup milk



Scrub potatoes, then cut into 1-inch pieces. Place in a large saucepan, along with 1 teaspoon salt and enough water to cover by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until easily pierced with a fork. Reserve 1⁄2 cup potato water, then drain and return potatoes to saucepan off heat. Cover to keep warm.

Scrub carrot, halve and thinly slice into half moons. Finely chop onion and 2 teaspoons garlic. In a liquid measuring cup, whisk to combine all of the Worcestershire sauce, 1 cup water, 2 tablespoons ketchup, and 1 tablespoon flour; set sauce aside.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add beef and season with salt and pepper. Cook, breaking up into smaller pieces, until deeply browned and cooked through. Transfer to a bowl; wipe out skillet.

Heat 1 tablespoon oil in same skillet over medium-high. Add carrots, garlic, onions, and a pinch of salt ; cook until softened and browned. Meanwhile, return potatoes to medium heat. Add reserved potato water, 2 tablespoons butter, 1⁄4 cup milk and mash using a potato masher or fork. Preheat broiler.

Return beef to skillet; stir in reserved sauce. Reduce heat to medium-low; simmer 2 minutes, then stir in peas. Continue to cook until sauce is thick enough to coat back of a spoon. Spread mashed potatoes over beef filling. Broil on top oven rack until lightly browned in spots. Enjoy!


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