Ingredients:
1 1/2-2 lbs potatoes, peeled and quartered ( or 3 cups leftover mashed potatoes)
1/4 cup butter
3/4 cup milk
2 tablespoons olive oil
1 medium onions, minced
1 clove garlic, minced
1 lb ground beef
1 tablespoon Worcestershire sauce
1 teaspoon ketchup
1/2 cup beef stock
2 tablespoons flour
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1 (10 3/4 ounce) cans cream of mushroom soup
2 cups frozen mixed vegetables, thawed and drained
Directions:
Preheat oven to 350 degrees.
Add potatoes to pot with enough salted water to cover.
Bring to a boil and cook for 20 minutes or until soft.
Drain potatoes and add back to warm pan.
Mash potatoes, butter and milk, whip until smooth.
Set aside.
Cook onion over med-high heat in oil for about 5 minutes, add garlic and cook for about 30 seconds.
Add ground beef and cook until no longer pink.
Drain beef.
Add worcestershire and ketchup.
Blend stock and flour until smooth, then add to mixture along with spices and stir.
Add soup and vegetables and stir.
Let mixture simmer on low for about 10 minutes, stirring frequently.
Spray a casserole dish (9 qt or more) with cooking spray and add mixture, then spread potatoes over top evenly.
Bake for 30-40 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.