Beet Stump Pot Recipe - Allrecipes.com
Beet Stump Pot Recipe
  • READY IN 50 mins

Beet Stump Pot

Recipe by  

"Browned ground beef, mashed potatoes, and beets all mixed together, then baked for about 20 minutes. Tastes even better the next day."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to the pot. Mash potatoes and butter using a potato masher. Season with salt and pepper.
  3. Heat a large skillet over medium-high heat and stir in the ground beef. Stir in the onions when the beef begins to brown. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish.
  4. Bake in the preheated oven until lightly browned on top, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2010

I used to make this for the kids when they were little quite often. Only I added a can of sweet corn along with a few sliced mushrooms into the ground beef and onions as they browned. I served the beets warm as a side dish, instead.

 
Most Helpful Critical Review
Jun 21, 2010

None of the family would eat this mixture of odd things.

 

6 Ratings

Jun 22, 2010

Try adding some bacon to it. Could even substitute sausage and sauerkraut with potatoes. YUMMY!!!

 
Jul 16, 2010

I have a family that does not like beets, so I added a can of niblets corn to this instead, the kids really enjoyed it, hubby and I, not so much

 
Sep 14, 2014

Nice variation of what I would call shepherd's pie. I used fresh beets from my garden. Very pink.

 
Jul 27, 2012

I substituted vegetarian beef crumbles, fresh beets, and added sweet corn. It was delicious!

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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