With so many affordable options—such as russet potatoes, ground beef and frozen vegetables—Schnucks-brand items let you take full advantage of our Great Low Prices! This comfort classic utilizes plenty of flavorful, cost-effective ingredients and comes together in under an hour, making it a true autumn weeknight winner!
Ingredients
- 2 large Schnucks russet potatoes, peeled and coarsely chopped
- 6 tbsp. Schnucks salted butter
- 1/3 cup Schnucks 2% milk
- 1/4 cup Schnucks sour cream
- 1 tbsp. Schnucks vegetable oil
- 1 lb. Schnucks 80/20 ground beef
- 1 medium yellow onion, diced
- 1 tbsp. Gold Medal flour
- 2 tbsp. tomato paste
- 1 Schnucks beef bouillon cube
- 1/2 tsp. dried thyme leaves
- 1 (12 oz.) bag Schnucks freshly frozen mixed vegetables, thawed
- chopped fresh parsley and/or thyme leaves, to serve (if desired)
Instructions
- Preheat oven to 375 degrees. In a large pot of boiling water, cook potatoes 10–15 minutes or until fork tender; drain. Add butter, milk and sour cream; mash until smooth. Season with salt and pepper, if desired. Set aside and cover to keep warm.
- Meanwhile, heat oil in a large skillet over medium-high. Add beef and sauté 6–8 minutes or until cooked through, chopping into small pieces with a spatula or spoon. Add onion and continue to cook, stirring occasionally, 3–4 minutes or until softened. Add flour and cook 1 minute more, stirring constantly.
- Add 1 cup water, tomato paste, bouillon cube and thyme to beef mixture. Bring to a boil and cook 3–4 minutes or until thickened, stirring frequently. Remove from heat and stir in mixed vegetables.
- Transfer beef mixture to a 9-inch round baking dish and spread potatoes over top. Bake 30–35 minutes or until potatoes are lightly browned. Serve topped with parsley, if using.
Nutrition Facts
733 CALORIES Per Serving
FAT: 48G
SATURATED FAT: 22G
CHOLESTEROL: 135MG
SODIUM: 484MG
CARBOHYDRATES: 51G
FIBER: 8G
SUGAR: 4G
PROTEIN: 28G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
