2. In a large heavy sauté pan, preheat on mediumhigh and add the Wahlburgers Meatloaf-Meatball Blend, sauté and break up intosmall pieces. Cook until brown, strainthe liquid into a separate bowl. Pour abit of the fat back, then add the mushrooms, onion and carrots.
3. Sauté until brown and well cooked. Remove thepan from the heat, add the red wine. Place the pan back on the flame and cook until all the wine isevaporated and glazing the vegetables.
4. Add beef stock and turn down to a simmer.
5. Heat the butter in a small pan and melt, whiskin the flour to form a roux. Cook for 2 minutes over low to medium heat andstir constantly.
6. Whisk the roux into the meat mix and simmer for4-5 minutes, season to taste.
Creamy Corn Layer:
1. In a heavy bottom medium sized pot heat over medium high, add the bacon and sauté for 3 minutes.
2. Add the onions and sauté until the edges caramelize.
3. Add the corn and sauté for 3 minutes
4. Add the heavy cream and reduce until cream thick season with salt and pepper until thick and reserve
Mashed Potatoes:
1. Peel the potatoes and cut into 1-½ dice
2. Place potatoes in a large pot and pour in coldwater and add garlic.
3. Bring to a boil and cook until fork tender
4. In a small pot bring light cream and butter to asimmer and cook until the butter is fully melted.
5. Drain off the water from the potatoes and mash.
6. Incorporate the butter cream mix then add thegrated cheese and blend
7. Season with salt and pepper to taste.
Combination:
1. Place the meat mixture in a 2-21/2 qt. (9” x 13”)casserole and spread out to cover the bottom
2. Top with the corn layer next. Spread it out andcover all the meat.
3. Next, top the corn layer with the mashedpotatoes.
4. Spread the potatoes across evenly and smoothly
5. Next, take a dinner fork and score the mashedpotatoes diagonally, starting in a corner and eventually across the entirecasserole to give ridges that will bake and brown in the oven.
6. Place the casserole in the oven and bake for35-40 minutes to get a nice golden brown crispy top.
