1 lb lean ground beef
1/2 package vegan gourmet cheddar cheese, or the real stuff if you like.
1 package frozen Brussel sprouts, or one pound frsh sprouts.
5 med or 3 large red-skin potatoes
1/4 cup flour
1 cup h2o
2 tbs cooking oil
2 tbs olive oil
2 tbs minced garlic
2 tbs Worcestershire sauce
1 tsp Paul Prudhomme Magic Salt-Free Seasoning or Mrs. Dash (or seasongs of your choice)
1/8th tsp salt
1 med onion, diced
Slice potatoes with skins on into medium thick slices, put 2 tbs olive oil in bottom of casserole dish, add Brussell sprouts and potatoes, and 1/8th tsp salt, mix, then cook on low oven heat 325 F for 30-40 minutes. Of course you can skip this pre-cooking, but the roasting adds a good flavor, and gets rid of the extra moisture from the frozen brussels. It also ensures the potatoes and sprouts are cooked through by the time the casserole is finished.
In the meantime, place 2 tbs cooking oil into skillet. Add diced onion and cook low and slow until onion is transparent.
Add ground beef to skillet, continue low and slow until beef is cooked, add minced garlic, seasoning and Worcestershire sauce. Continue to cook low and slow until meat is well-browned. Add flour, stir until flour begins to brown, add water and cubed cheese, stir until melted and thickened.
Layer the sprouts and the potatoes in a large casserole dish with the meat/cheese mixture.
At this point, the dish could well be frozen for later baking.
After everything is in the casserole, cook at 325 for45 minutes or an hour, until top is bubbly and brown.
Makes 4-6 hearty servings
(image from producepedia.com)