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The art of mashed potatoes

Sometimes, meat isn’t your only leftover. If you have a pot of leftovermashed potatoes, try these Mashed Potato Topped Jumbo Meatloaves.

Sometimes, meat isn’t your only leftover. If you have a pot of leftover mashed potatoes, try these Mashed Potato Topped Jumbo Meatloaves.


• 1 tbsp (15 mL) butter

• 2 shallots, finely chopped

• 3 cloves garlic, minced

• Half yellow pepper, diced

• 1 tsp (5 mL) dried oregano leaves

• ½ tsp (2 mL) dried thyme

• 1 egg, lightly beaten

• ½ cup (125 mL) beef broth

• 1/3 cup (75 mL) seasoned dry breadcrumbs

• ¼ cup (50 mL) freshly grated Parmesan cheese

• Pinch each salt, pepper

• 1 lb (500 g) lean ground beef

• 2 cups (500 mL) leftover mashed potatoes

Mushroom Sauce

• 1 tbsp (15 mL) butter

• 1 pkg (8 oz) button mushrooms, thinly sliced

• ½ tsp (2 mL) dried thyme

• Pinch each salt, pepper

• 1 tbsp (15 mL) all purpose flour

• ½ cup (125 mL) each beef broth and 18 % table cream


1. In bowl, mash potatoes and ¼ cup (50 mL) of the broth; set aside.

2. In skillet over medium heat, melt butter and cook shallots, garlic, pepper, oregano and thyme for about 3 mins. or until softened. Let cool slightly.

3. In bowl, combine egg, remaining broth, breadcrumbs, cheese, salt and pepper. Add beef and shallot mixture and mix with until combined.

4. Divide mixture among 6 lightly sprayed jumbo muffin tins and press down slightly to flatten. Top each with about 1/3 cup (75 mL) of the mashed potatoes. Bake in centre of 375 F (190 C) oven 35 mins. or until meat thermometer reaches an internal temperature of 160 F (75 C) and meat is no longer pink inside.

5. Sauce: Return skillet to medium high heat and melt butter. Cook mushrooms, thyme, salt and pepper 10 mins. or until liquid evaporates. Stir in flour and cook, 1 min. Pour in broth and cream and bring to a simmer. Simmer 3 mins. or until slightly thickened. Serve with meatloaves.

Stray from stir-fry tradition by using potatoes instead of noodles or rice


• 250 g (8 oz) side bacon strips

• 340 g (12 oz) pork tenderloin, cut into thin strips

• 1 red onion, sliced

• 5 ml (1 tsp) dried sage leaves

• 2 ml (1/2 tsp) cinnamon

• 500 g (1 lb) carrots, peeled and cut in 1-cm (1/2-inch) chunks

• 500 g (1 lb) brussels sprouts, quartered

• 125 ml (1/2 cup) chicken broth

• 125 ml (1/2 cup) dried cranberries

• Salt and black pepper

• Mashed potatoes, to serve


1. In skillet over medium-high, cook bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain, leaving fat in skillet. Over medium-high, add pork strips and sear to brown, about 2 minutes. Transfer pork to a plate; set aside.

2. Reduce heat to medium; add onion, sage and cinnamon. Cook for 5 minutes or until onion begins to brown at edges. Add carrots and brussels sprouts and sauté for 5 to 6 minutes or until starting to brown. Add broth, then cover and cook for 10 minutes.

3. Return pork to pan, add cranberries, then cook, uncovered, for another 5 to 6 minutes or until pork has a hint of pink in centre. Season with salt and pepper to taste. Serve over mashed potatoes, crumbling bacon on top.

• Emily Richards is a professional home economist, cookbook author and a
tv celebrity chef. For more, visit emilyrichardscooks.ca.

– With files from The Associated Press

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