Potato & Beef Casserole

Ingredients

• 1 lb lean ground beef
• 4 oz swiss browns mushrooms, or any fresh mushrooms of your
  choice, chopped
• 2½ cups red onions, chopped
• 4 tbsp olive oil, divided
• 3 tbsp cornstarch
• 2 tbsp Worcestershire sauce
• ⅔ cup beef broth
• 10 oz mixed vegetables, frozen and thawed
• 8 oz hash browns, frozen and diced
• 3 oz cheddar cheese, grated
• salt and ground black pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F.
2. In a small bowl, combine cornstarch, beef broth, and Worcestershire sauce. Whisk until cornstarch has dissolved and set aside.
3. Heat a skillet over medium heat. Add the beef and saute for 5 minutes until beef is cooked through. Drain any excess oil and set it aside.
   Using the same skillet (wipe with a kitchen towel if necessary), heat up 1 tablespoon of oil over medium heat.
4. Add onions and mushrooms and saute for 6 to 8 minutes until mushrooms release their moisture and vegetables are translucent.
   Return the cooked beef back to the skillet and add thawed vegetables. Saute briefly.
5. Add the beef broth mixture and stir to combine.
6. Season with salt and ground black pepper. Adjust accordingly.
   Transfer your beef mixture into a baking casserole of your choice and sprinkle cheese to cover.
7. Toss the diced hash browns in the remaining oil, then add into the casserole to cover.
8. Broil for about 10 minutes until the hash browns turn golden brown.
   Once done, transfer onto cooling racks to cool down briefly. Portion accordingly, garnish with parsley, and serve!