Ingredients

The following ingredients have 8 Servings
  • 3 large russet potatoes
  • 2 Tablespoons butter
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 2 pounds ground beef (or lamb, turkey)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon each (salt and pepper)
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 Tablespoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups frozen peas and carrots
  • 1/2 cup frozen corn
  • 1 cup shredded cheddar cheese

Instruction

  • FOR POTATO LAYER: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
  • Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.
  • Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
  • FOR MEAT LAYER: In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
  • Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
  • Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
  • Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.