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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375* F. | 2. Press about 2/3 of the potates into the bottom and up the sides of a 2 1/2-3 qt baking dish. Set aside remaining potates. | 3. Prepare gravy according to package directions; set aside. | 4. Meanwhile, heat olive oil in a large skillet and saute onion and granulated garlic until onion is tender and just beginning to turn golden. | 5. Add frozen vegetables and saute until just warmed, about 5-6 minutes. Add beef and saute 2-3 minutes longer. Add gravy, mix together well, and heat until bubbling. | 6. Pour beef mixture into potato shell. Carefully spread remaining potatoes over the top (if very full, you can place the baking dish on a cookie sheet to catch drips if it bubbles over). | 7. Bake at 375* F for 25-30 minutes or until top is turning golden and filling is hot. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6	cups	warmed mashed	693.0	157.41	18.45	0.81
brown gravy mix	1	packet		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic			granulated	-	-	-	-
pea green bean	1	bag	used mixed	-	-	-	-
tip roast	2 1/2 - 3	cups	chopped round	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.