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“Having these ingredients on hand, I winged this one night and it was delicious! I used simple homemade gravy and mashed potatoes which is reflected in the last 8 items in the ingredient list, but by all means if you have left-overs or premade gravy and mashers, use them instead! The italian cheese (finely shredded mozz, provolone etc) I had on hand and thought it would add a little extra oomph to the potatoes and I was right! These were the yummiest mashers I have ever made and I think they made the dish.”

Ingredients Nutrition


  1. If you are making homemade mashed potatoes, start them boiling or steaming with 3 cloves of garlic while you prepare meat mixture.
  2. Saute onions and minced garlic in oil over medium heat, season with a pinch of salt and pepper for about 3 minutes.
  3. Add ground meat and saute until almost done then add mushroom, rosemary and worchestershire and continue cooking til meat is done. Season to taste with salt and pepper.
  4. Add mixed vegetables and cook until thawed, then drain and add to baking dish. I used a 9x13 corningware casserole dish.
  5. In same saute pan, melt butter over medium heat then whisk in flour until combined. (You want a light golden roux.) Then whisk in beef broth and cook continually whisking til gravy thickens, about 5 minutes. Taste and season accordingly, stir into meat mixture.
  6. Mash cooked potatoes with cream cheese and sour cream. I used my kitchenaid stand mixer for ease and consistency, but not necessary. Slowly add buttermilk until you reach desired consistency. Salt and pepper to taste. Stir in italian cheese.
  7. Spread potatoes over meat mixture, sprinkle shredded cheese on top. Cover with foil and bake at 350 for 25 minutes.

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