|Ground beef||1 Pound|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||3 Tablespoon, divided|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Tomato paste||1 Tablespoon|
|Beef broth||1⁄2 Cup (8 tbs)|
|Prepared horseradish||2 Teaspoon|
|Ground mustard||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon, divided|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Diced sweet red pepper||1⁄2 Cup (8 tbs)|
|Potatoes||8 Medium, peeled and cubed|
|Hot milk||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil.
Add the mushrooms.
Cook and stir for 3 minutes; drain.
Place the tomato paste in a bowl.
Gradually whisk in broth until smooth.
Stir in horseradish, mustard, 1 teaspoon salt and pepper.
Add to meat mixture.
Pour into a greased 11-in.x 7-in.x 2-in.baking pan; set aside.
In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes.
Drain and spoon over meat mixture.
Cook potatoes in boiling salted water until tender; drain.
Mash with milk, cheese and remaining salt.
Beat egg whites until stiff peaks form; gently fold into potatoes.
Spoon over pepper layer.
Bake, uncovered, at 425° for 15 minutes.
Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.