Ingredients:
3 large (1 1/2 to 2 lbs.) potatoes , peeled and quartered
1 t. salt
8 T. (1 stick) butter, divided1 medium onion, chopped (about 1 1/2 cups)1 to 2 C. mixed vegetables, such as diced carrots, corn, or peas1 1/2 lbs. ground round beef1/2 C. beef broth1 t. Worcestershire saucePepper and/or other seasonings of choice
Directions:
- Boil the potatoes.
- Preheat the oven to 400°F.
- While the potatoes are cooking, melt 4 T. of the butter in a large sauté pan on medium heat.
- Add the chopped onions and cook until tender, about 6 to 10 minutes.
- Add your vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
- If adding 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 ground beef to the pan with the onions and vegetables.
- Cook until no longer pink.
- Drain the pan of excess fat, if necessary (anything more than 1 tablespoon).
- 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.
- When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter.
- Mash, taste, and adjust seasonings with salt and pepper.
- Spread the cooked filling in an even layer in a 9 x 13-inch baking dish.
- Spread the mashed potatoes over the top of the ground beef mixture.
- Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned.
- Place in 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.