The Meat Terrine with Mushrooms and Mashed Potatoes is one of those zero-waste recipes, originating in my kitchen with fridge leftovers… truly delicious. However, I enriched the recipe with organic potato flakes to speed up preparation, but if you have time, make it with fresh potatoes.
For this recipe, I used: Upkoch non-stick cake molds
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs ground beef
- 1.1 lbs mushrooms
- 1 clove garlic
- garlic
- 10.6 oz tomato pulp
- 2 tbsps extra virgin olive oil
- to taste salt and chili pepper
- 2.6 oz potato flakes for mashed potatoes
- 1.3 cups milk
- 2 tbsps grated parmesan
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- Small Pot
- Pan non-stick
- 4 Molds non-stick
Preparation
First of all, organize your workspace with all the ingredients, already measured, so that you have everything at hand.
In a non-stick pan, sauté the garlic cut into pieces with extra virgin olive oil, as well as the mushrooms.
As soon as the liquid released by the mushrooms has evaporated, add the meat, and continue browning.
Add the tomato, chili pepper, and salt, so that all the ingredients can be well flavored.
Let it cook over medium-high heat for about thirty minutes, or until the sauce is fully reduced.
In the meantime, prepare the mashed potatoes: boil the milk with a pinch of salt, and once ready, turn off the heat and pour in the potato flakes.
After a few minutes, stir, adding the grated parmesan and extra virgin olive oil.
The mixture should be neither too liquid nor too thick, as it will continue cooking in the oven.
Grease the molds and fill them with the sauce, leveling it to distribute evenly across the surface.
Cover everything with the mashed potatoes, also evenly, to get the same thickness everywhere.
Drizzle a bit of oil on the surface and bake in a preheated oven at 356°F for about 30 minutes, or until the mashed potatoes have browned.
Serve your Meat Terrine with Mushrooms and Mashed Potatoes slightly cooled, so that it can be presented intact.
Tip: when hosting, you can prepare all the ingredients the day before, store them in the fridge, and assemble your molds when ready to bake.
If you like gratins, don’t miss: Eggplant and Guanciale Gratin
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