Carrot Top Adding carrots to the traditional mashed-potato topping makes this dish more nutritious and gives it a gorgeous color.
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Rating: 5 stars
I made this with 1.5x all the ingredients, and it fit in a 9x11 dish perfectly. Tips: Make sure the carrots get nice and soft so they blend well (I used a mixer, not a masher.) Be sure to salt and pepper the mash also so you're recipe is seasoned throughout!
This recipe is definitely a keeper. We're having a cold snap, and my husband and I both loved this cozy recipe.
I made this exactly as written, but doubled the recipe and made with russet potatoes. Personal preference I suppose! My husband and I loved it. Very good. Not hard to make, just a small bit time-intensive!
Delicious! My husband, who doesn't eat carrots, loves this recipe. I wouldn't add cheese, you won't miss it, trust me. I did use my favorite marinade instead of Worc. sauce. I also used a little more butter because I used ground sirloin. Goes great with Bisquick cheese garlic biscuits.
Easy to make and absolutely delicious. Hearty and satisfying on a rainy winter day. Serves 5-6 for entree portions. The only changes I made were: I used 90/10 beef, 1.5 lbs mushrooms, added 1/2 cup shredded cheddar cheese to mashed veggies and then sprinkled another 1/4 cup on top with 5-10 mins left to cook. I used a 9.5" pie pan and put it on a cookie sheet to cook - it bubbled over for the last 10 mins of cooking. Sooo good and pretty healthy!