Mother Forking Farm

Ingredients:

Mashed Potato Topping:

• 2 lbs peeled yukon gold potatoes
• 2 tbsp minced garlic
• 8 oz cream cheese
• 1 stick unsalted butter
• ½ cup milk (more may be added for desired consistency)
• Salt and pepper to taste
• 2 cups grated sharp cheddar cheese

Filling:

• 1.5 lbs ground beef
• 1 large sweet yellow onion diced
• 1 can cream of mushroom soup 
• 1 bag frozen peas and carrots
• 1 tbsp cornstarch
• Salt and pepper to taste

Directions:

1. Preheat oven to 350
2. Bring large pot of water to a boil
3. While water is boiling, cut potatoes into roughly 2” cubes
4. Add potatoes and garlic to pot of water (can be added before it starts boiling to avoid splashing burns)
5. Cover pot with lid, and boil potatoes for roughly 25-30 minutes (test doneness with fork)
6. Drain potatoes
7. Add potatoes and garlic back to pot and roughly smash with potato masher (do not recommend any electric mixer or blender as the starch will become gummy)
8. Add cream cheese, butter, salt and pepper to potatoes, mixing and smashing
9. Add milk until desired consistency is reached
10. Set aside
11. Add ground beef and diced onions to large sauce pan
12. Cook ground beef and onions until done, drain ½ the fat if using 80/20 ground beef, drain none if using lean ground beef
13. Add bag of peas and carrots to ground beef and fat, cook on medium heat 2 minutes
14. Add cornstarch and stir until everything is well coated, continuing to cook on medium heat
15. Add cream of mushroom soup to beef and veggie mixture, mixing all ingredients
16. Place beef mixture in glass baking dish
17. Top beef mixture with mashed potatoes
18. Top mashed potatoes with shredded cheese
19. Bake for 20 minutes
20. Enjoy!