Photo & recipe from Life in the Lofthouse
Ingredients
POTATO LAYER
3 large russet potatoes
2 Tbsp butter
1/2 c milk
1 tsp garlic powder
MEAT LAYER
2 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp each, salt and pepper
2 Tbsp flour
2 Tbsp tomato paste
1 c beef broth
1/2 Tbsp Worcestershire sauce
1/2 tsp dried oregano
1 1/2 c frozen peas and carrots
1/2 c frozen corn
1 c shredded cheddar cheese
Directions
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.
MEAT LAYER
In a large skillet, over med-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.
