This is one of my go-to recipes. It’s easy enough for a week night, uses ingredients that are normally kept stocked in our kitchen and the kids love it. Every. Single. Time. I imagine this would make a good potluck recipe too if you double it up.
This recipe serves 8.
What You Need
1 tube refrigerated crescent rolls
1 1/2 tbsp coconut oil
1 medium onion (diced)
2 lbs lean ground beef
1/4 tsp seasoned salt or sea salt
1/2 tsp black pepper
1/4 cup ketchup
1 can condensed tomato soup
1 tbsp sweet relish
2 cups Creamy Mashed Potatoes
1/3 cup shredded cheese
1 small tomato
1 cup shredded lettuce
- Pre-heat oven to 350 F.
- In an 8 inch pie dish, roll out crescent roll, covering bottom and sides of dish. Press to seal the seams and shape.
- Put crescent roll crust into oven, bake for about 8-10 minutes.
- While crust is baking, in a hot pan, warm coconut oil.
- Add diced onions. Fry until onions are soft and translucent.
- Add ground beef, black pepper, and salt. Cook hamburger, breaking up as you go for about 3-5 minutes.
- Check on crust. It should be a nice golden brown and come clean when toothpick inserted into it. Remove from oven. Set aside.
- Add tomato soup, ketchup and sweet relish to hamburger.
- Continue mixing and cooking. Once fully cooked, pour hamburger into pie dish with crescent roll crust. Spread hamburger evenly to cover the crust.
- Spoon Creamy Mashed Potatoes over the top of hamburger, spreading evenly over the top.
- Garnish with shredded cheese, lettuce, and tomatoes. Serve.
Tips & Substitutes
If you don’t want to used tomato soup, increase the ketchup from 1/4 cup to 3/4 or 1 cup.
I normally prepare the mashed potatoes fresh, starting with it, letting the potatoes boil while I cook the rest of the dish. As the ketchup/sauce in hamburger is left to boil down, I’ll mash the potatoes.