Prep Time: 45 minutes
Bake Time: 25 minutes
This recipe is from the April issue of Every Day With Rachael Ray magazine.
2 pounds small yellow-fleshed potatoes, halved
2 tablespoons extra-virgin olive oil
10 ounces cremini mushroom slices
2 carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 onion chopped
1 pound 93-percent lean ground beef
¼ cup flour
1 ½ cups beef broth
½ cup canned crushed tomatoes
Salt and Pepper
¾ cup 2-percent milk
1 ½ pounds baby spinach
In a large saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot; cover.
In a large, deep skillet, heat ½ tablespoon olive oil over high heat, add the mushrooms and cook, stirring, until browned, about 5 minutes. Arrange in a greased 9-by-13-inch baking dish in an even layer.
In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the carrots, parsnips and onion and cook, stirring, until crisp-tender, 6 to 7 minutes. Add the beef and cook, breaking it up, until no longer pink, about 4 minutes. Stir in the flour. Add the beef broth and tomatoes and simmer, stirring, until thickened, about 5 minutes; season with salt and pepper. Ladle the meat mixture over the mushrooms. Reserve the skillet.
Position a rack in the upper third of the oven and preheat to 400 degrees. Add the milk to the potatoes and mash. Season with salt and pepper.
In the reserved skillet, bring 1 cup water to a boil. Add the spinach and cook, turning, until wilted, about 2 minutes; season with salt and pepper. Transfer to a colander; press to extract any liquid.
Arrange the spinach over the meat mixture, then spoon the potatoes on top. Drizzle with the remaining ½ tablespoon olive oil. Bake until golden, about 25 minutes.