1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
8 Tablespoons (1 stick) 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
1 Boil the potatoes- Place the peeled and
quartered potatoes in medium sized pot. Cover with
at least an inch of cold water. Add a teaspoon of
salt. Bring to a boil, reduce to a simmer, and
cook until tender (about 20 minutes).
2 Sauté vegetables- While the potatoes are
cooking, melt 4 tablespoons of the butter in a
large sauté pan on medium heat. Add the chopped
onions and cook until tender, about 6 to 10
If you are including vegetables, add them
according to their cooking time. Carrots should be
cooked with the onions, because they take as long
to cook as the onions do.
3 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.
4 Mash the cooked potatoes- When the potatoes are
done cooking (a fork can easily pierce), remove
them from the pot and place them in a bowl with
the remaining 4 Tbsp of butter. Mash with a fork
or potato masher, and season with salt and pepper
5 Layer the meat mixture and mashed potatoes in a
casserole dish- Preheat oven to 400 . Spread the
beef, onions, and vegetables (if using) in an even
layer in a large baking dish (9x13 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.
6 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.
(Be careful when broiling using Pyrex or glass
dishes, they have been known to shatter under the
high heat of the broiler. It's not a worry if you
are using a ceramic or metal casserole dish.)
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