Ingredients

Here are the following ingredients:

• Buttermilk Mashed Potatoes
• 1½ lb (750 g) potatoes, peeled and cubed
• Salt
• ½ cup (125 mL) buttermilk
• ¼ cup (60 mL) butter
• Beef
• 1 onion, chopped
• 1 lb (500 g) Medium Ground Beef
• ¼ tsp (1 mL) dried thyme
• Pepper
• ¼ cup (50 mL) Worcestershire sauce
• 2 tbsp (30 mL) tomato paste
• 1 tbsp (15 mL) all-purpose flour
• 2 cups (500 mL) frozen mixed vegetables
• 1 cup (250 mL) sodium-reduced beef broth
• 1 cup (250 mL) shredded aged Cheddar cheese

Shopping List

Here are the following shopping items to buy:

• Potatoes
• Salt
• Buttermilk
• Butter
• Beef
• 1 onion
• 1 lb (500 g) Medium Ground Beef
• Dried thyme
• Pepper
• Worcestershire sauce
• Tomato paste
• All-purpose flour
• Frozen mixed vegetables
• Sodium-reduced beef broth
• Shredded aged Cheddar cheese

Method

Follow these cooking methods/directions:

1. Buttermilk Mashed Potatoes: Cover potatoes with cold salted water in a large pot. Bring to boil over medium-high heat; reduce heat and simmer for about 25 minutes or until tender.

2. Beef: Meanwhile, cook onion, beef, thyme and pepper, to your taste, over medium-high heat in a 12-inch (30 cm) ovenproof skillet, breaking up meat with wooden spoon, for about 10 minutes or until beef is browned and onion is softened. Drain. Reduce heat to medium; stir in Worcestershire sauce, tomato paste and flour. Stir in vegetables and broth; simmer, stirring, until slightly thickened, about 3 minutes.

3. Drain potatoes and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup (125 mL) buttermilk and 1/4 cup (50 mL) butter; mash until smooth.

4. Gradually stir half of the cheese into potatoes; spread evenly over beef mixture. Top with remaining cheese; bake in preheated 425°F oven for about 25 minutes until lightly golden. Broil for about 3 minutes until topping is rich golden-brown.