This ground beef dish is the perfect “one pot dinner”—even if it does require more than one pot!
6 medium potatoes, peeled and cut into 1-inch chunks
2 tablespoons canola oil, divided
2 medium carrots, diced
1 large onion, diced
1 large red pepper, diced
2 tablespoons (1/4 stick) margarine
1 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons chopped scallions
1 packages (8-ounce) medium-size mushrooms, thickly sliced
1 1/4 cups chicken broth
1 tablespoon flour
1 1/2 pounds ground beef
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
2 tablespoons ketchup
1 tablespoon soy sauce
In 3-quart saucepan over high heat, heat potatoes in water to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender.
Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat. Add carrots; cook 5 minutes. Add onion and red pepper and sauté until vegetables are golden, about 15 minutes longer. Remove vegetables from pan and place in a medium bowl.
When potatoes are done, drain. With potato masher, mash potatoes in saucepan with margarine and 1/2 teaspoon salt. Gradually add mayonnaise; mash until mixture is smooth. Stir in scallions; set aside.
In same skillet, in remaining 1 tablespoon vegetable oil, cook mushrooms until well browned and liquid evaporates, 5 to 10 minutes; add to bowl with vegetables.
In 2-cup glass measuring cup, mix chicken broth and flour until blended; set aside.
Preheat oven to 400 degrees F.
In same skillet, over high heat, cook ground chicken, pepper, thyme, and 1/2 teaspoon salt until beef is lightly browned and any liquid evaporates, 7 to 10 minutes. Stir in ketchup, soy sauce, cooked vegetables, and chicken-broth mixture. Cook, stirring occasionally, until liquid thickens, about 3 to 5 minutes.
Spoon chicken mixture into shallow 2-quart ceramic or glass casserole; top with mashed potatoes. You can just spoon it on or if you prefer, you can use a piping bag with a large decorating tip to make it more attractive.
Place sheet of foil underneath casserole; crimp edges to catch any drips during baking. Bake 20 to 25 minutes until mashed-potato topping is lightly browned. Serve immediately.