A Recipe from Pillsbury’s 13th Grand National Bake-Off Cookbook (1962)
About the Recipe
I have never in my life bought potato flakes – until this recipe came along. And I’ll admit, I’m kind of blown away by them. One minute you have these weird flakes in a box… BAM! Mashed potatoes. Life changing.
This is a great recipe, especially for a crowd. It’s like a busy person’s shepherd’s pie. I can see this being a kid-pleaser for sure with all of the meat and butter and potato-y goodness. It was super simple to make. The thing that took the longest was adding the potatoes a tablespoon at a time, but worth the effort to get something that kind of looked like a bun when it was spooned up.
My only adjustment to this is to maybe play with the spices a little bit, or have some common condiments on hand for a “make-your-own pan-burger” buffet.
For more recipes in the Pillsbury Challenge, click here!
About the book
The recipes seem to be getting better and better as we come up into the ’60’s. We’re still using butter and full fat milk, and the time saving substitutions haven’t moved too far into processed food yet. My favorite thing on this one is the absolutely gorgeous full color photos of the grand prize winners.
Really just stunning. And the little illustrations to go along with them are to die for. I can tell already that this is one I’ll come back to over and over again.
About the glassware
My husband found this Pyrex Snowflake Casserole dish at a flea market, where it had come straight from an estate sale. It was an absolute steal when I got it, barely used, in perfect condition. I have the lid that goes along with it, which I’ll make sure to feature in the future. It’s my husband’s favorite color (which I’m sure is why he grabbed it) and it’s such a great size for all of these big family-sized dishes.
1 1/2 lbs. ground beef
1/2 c chopped onion
1/4 c flour
1 T catsup
3/4 c beef broth
1/2 t salt
1/4 t pepper
1 can cream of mushroom soup
1 c sour cream
Potato Puff Topping:
1 1/2 c water
1/4 c butter
1 1/2 t salt
1/2 c milk
2 c potato flakes
1 c flour
2 t baking powder
Brown ground beef and onion in large skillet, stirring occasionally. Drain. Blend in flour and catsup. Add beef broth, salt, and pepper. Cook until thick, stirring constantly.
Stir in cream of mushroom soup and sour cream. Reheat, and if your skillet measures less than 2 1/2 quarts, transfer filling to a 2 1/2 quart casserole or two 1 1/2 quart casseroles.
Make the potato puff topping. Drop the topping by rounded teaspoonfuls to cover the filling. Bake at 425* for 25-30 minutes until golden brown.
Potato Puff Topping:
Heat water, butter, and salt to boiling in saucepan. Remove from heat. Add milk. Stir in potato flakes. When flakes are soft and moist, whip lightly with fork.
Add 2 unbeaten eggs, beating well after each. Stir in flour and baking powder. Beat well.