This is a (significant) variation from the same recipe in the American Heart Association Low-Fat, Low-Cholesterol Cookbook, 2nd Edition.
| Quantity | Item |
|---|---|
| 1 lb | low fat ground beef (bison used) |
| 1 | yellow onion, finely chopped |
| 2-3 cloves | garlic, minced |
| 3 | carrots, sliced into disks |
| 1 | red, yellow, or orange bell pepper, seeded and diced |
| 1 14 oz. can | diced tomatoes (unseasoned) |
| ½ C | peas or kernel corn |
| 6-10 | mushrooms (cremini, shitake, etc) stems trimmed, quartered |
| 1 T | smoked spanish paprika (sweet) |
| 1 T | chipotle en adobo |
| 1 tsp | black pepper, ground |
| 1 ½ - 2 lb | yellow potatoes, peeled (or not) |
| 1 tsp (or to taste) | soy sauce |
| 1 tsp (or to taste) | salt |
| 1 T (or to taste) | kecap manis / Thai Black Soy A (soy molasses, for extra depth) |
| olive oil |
Select a 12" saute or braising pan and a suitable casserole dish for the oven. Preheat oven to 350°F.
Halve or quarter the potatoes depending on size, cover with water in a sauce pan and start boiling. Prepare all the vegetables (chop, mince, etc) and cut the beef into ½" chunks. It helps if the meat is cold. Marinate the quartered mushrooms in the soy sauce with a little olive oil.
Heat the pan and add a Tsp or two of olive oil. Saute the mushrooms over medium high heat to brown, remove. At the same heat, add a little more oil and brown the beef. If liquid is expressed, saute until evaporated. Remove. Turn the heat down to medium add another Tsp of olive oil and add the onions and garlic. Saute until the onion is somewhat transparent and then add the carrots and bell peppers. Saute for a few minutes more and then add the tomato can contents, the black pepper, paprika, and chipotle (possibly a little oregano as well). Saute until heated and then add the reserved beef and mushrooms (including expressed liquids. Add the peas/corn and salt. Finally drizzle the kecap manis over and mix. When all is hot, move from the saute pan to the casserole.
When the potatoes are soft/fork-able, drain and mash. Add butter and salt and stir to melt the butter. Add milk 2-3 Tbs at a time, mixing in after. Repeat adding milk until the desired texture is achieved. Spread all the mashed potatoes on top of the casserole. Use a fork to create texture on top and drizzle olive oil over. Optionally (additionally), grate some cheese (parmesan or cheddar) over the potato topping. Put the casserole into the oven and bake for 20-30 minutes (potato topping should be slightly browned).