Two layers of mashed potatoes with cheese and sour cream stuffed with beef and topped like a vegetarian pizza. I created this recipe for my once-picky-eater 5 year old little daughter. Seeing her going for seconds and thirds was very rewarding.
3 ½ pounds Russet potatoes, cooked and mashed
4 ounces sour cream
¼ cup soy milk
4 ounces cream cheese
½ teaspoon of salt
2 Lbs. cooked and salted to taste ground beef
I tablespoon. cilantro leaves chopped
½ cup pasta sauce
6 ounces black olives
6 ounces shredded mushrooms
3 Roma tomatoes
8 ounces of mozzarella cheese
16 ounces pasta sauce
No nutrition information available
Mix the salt into the soy milk. Add the sour cream and cream cheese. Mix the soymilk, salt, sour cream and cream cheese and add to the mashed potatoes.
In a 9” x 12” glass baking dish, apply a layer of the potatoes mix. Follow with a layer of the ground beef, cilantro and pasta sauce. Add another layer of the potatoes mix.
Add the toppings, finishing with the pasta sauce and the cheese at the end. Bake for 15 minutes at 350° F or until the cheese melts.