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“This is a easy recipe that my pleases everyone in my family. It makes enough for two shallow casserole dishes or one large deep casserole. After the pie has been assembled, it can be frozen and used in the future.”
READY IN:
1hr
SERVES:
6-8
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions and garlic in EVOO until until translucent.
  2. Add ground meats, bay leaves, herbs (except fresh parsley) and cook through.
  3. Add diced tomatoes, and mushrooms.
  4. Let mixture simmer for 15-20 minutes.
  5. Remove bay leaves and cinnamon stick.
  6. Add salt and pepper to taste.
  7. Sprinkle Wondra flour over meat mixture and cook for a few more minutes (5-10minutes).
  8. Add frozen veggies and parsley.
  9. Divide meat mixture into two casserole dishes.
  10. Cover with warmed mashed potatoes (they are easier to spread when warm).
  11. Refrigerate until ready to bake.
  12. Bake in 375 degree oven, covered with aluminum foil, for 30 minutes. Remove foil and bake an additional 15-20 minutes or until the mashed potatoes are a golden brown color. If not refrigerated, bake uncovered for 20 minutes.
  13. Serve.
  14. Optional: Sprinkle your cheese of choice over the mashed potatoes before baking.
  15. Freeze the other pie or share with someone who needs dinner that night!

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