Ground Beef and Potato Scallop

Here’s a recipe that we often enjoy on a cool fall day. With a salad or vegetable on the side, it’s a hearty and tasty meal. It’s perfect for those days when you’re really hungry, but don’t have the energy to cook anything complicated.

Run the potatoes through the food processor slicer, or use a mandolin to slice then thinly. That will help them cook evenly.

The recipe is adapted from 4 Ingredient Recipes, a Company’s Coming cookbook. The original recipe calls for cream of mushroom soup, so our recipe uses a few more ingredients, to replace that with gluten free substitutes.

Ground Beef and Potato Scallop

• 1 lb lean ground beef
• 4 tbsp potato starch
• 10 oz can sliced mushrooms
• 1-1/2 cups gluten free beef broth
• 1/2 tsp garlic powder
• 4 cups thinly sliced peeled potatoes
• 1/2 cup thinly sliced onion

1. Stir fry ground beef in a large greased frying pan over medium heat, for about 10 minutes, or until no longer pink.
2. Drain meat, sprinkle with potato starch, salt and pepper, and stir.
3. Spread meat mixture in ungreased 2 quart casserole.
4. In a large bowl, mix mushrooms, broth, and garlic powder.
5. Add potato, onion and a sprinkle of salt and pepper, and stir.
6. Spoon potato mixture over meat.
7. Bake, covered, in 350°F over, for 1 hour.
8. Bake, uncovered, for 10-15 minutes, until top is starting to brown and potato is tender.

Serves 4.

_________________________________________

You can find more information on the gluten free section of my Excel tips website.