Serves 4 - 6
1 pound ground beef or ground lamb
1 large onion
1 cup vegetables (I used chopped carrots and peas)
2 - 1 1/2 lbs red potatoes (about 4 medium ones)
6 tbl butter
1 cup beef broth
1/2 tsp Worcestershire sauce
pepper, garlic powder, onion salt, salt and paprika (or your favorite seasonings)
1. Peel and chop your potatoes into 1/2 inch pieces.
2. Boil your potatoes in salted water until tender (about 20 minutes).
3. While your potatoes are cooking, melt 2 tablespoons of butter in a skillet.
4. Cook your onions and carrots for 10 minutes over medium heat. Add your peas in the last 2 minutes of cooking. Take your veggies out, put in a bowl and cover with foil.
5. Add your ground beef and cook until no longer pink. Drain your fat (important) and add in your seasonings. I just eyeball it to my liking.
6. Add your veggies back into the meat. Add in Worcesterchire sauce, half a cup of beef broth and stir. Bring to a boil, then lower heat to medium and cook for about 5 minutes.
7. While the mixture is cooking, make a flour paste of 1/2 tablespoon flour and 1/8 cup cold water).
8. Add an additional 1/2 cup of beef broth and make a well in the center of your beef and veggie mixture. Add in your flour paste and mix it all together. Let it simmer for a few minutes to cook out the paste and make more of a gravy like texture.
9. Mash your potatoes and add in about 4 tablespoons of butter, some milk (not necessary) and season to taste with salt and pepper.
10. Place meat and veggie mixture into a pan (I recommend an 8 x 8 foil pan for less clean-up). Spread it out evenly and top with mashed potatoes. Spread your potatoes out evenly. You can use a fork to make some peaks or just leave it smooth. Sprinkle with paprika.
11. Cook at 400 degrees for 30 minutes. Broil for the last few minutes to get a gold brown topping.
12. Serve and enjoy!
It may not plate beautifully, but it is so flavorful and delicious.