· Instant mashed potatoes for top of casserole (I cheat and make it quick using instant potatoes - it called for real mashed potatoes. Nope...takes too long, but go ahead if you have time!
· 4 Tablespoons butter
· 1 medium onion, chopped (about 1 1/2 cups)
· 1-2 cups vegetables—diced carrots, corn, peas
· 1 1/2 lbs ground round beef
· 1/2 cup beef broth
· 1 teaspoon Worcestershire sauce
· Salt, pepper, other seasonings of choice
Melt 4 TBS of butter in large sauté pan. Add chopped onions and cook until, about 6 to 10 minutes.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.7
Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.