Ingredients:
16 ounces ground beef
2/3 onions, chopped
2 cups mashed potatoes ( reg. or instant)
4 1/2 teaspoons butter
4 1/2 teaspoons milk ( approximate)
salt
fresh ground pepper
1 large carrots, thinly sliced
1/2 cup fresh mushrooms, thinly sliced
1/2 teaspoon Worcestershire sauce
0.5 (14 1/2 ounce) cans beef broth
1 1/2 teaspoons cornstarch
1/16 teaspoon nutmeg
paprika (optional)
Directions:
Preheat oven to 400 F.
Cook potatoes in boiling salted water until tender, about 20 minutes.
Drain potatoes and mash.
Add 2 tablespoons of the butter and enough milk to have a firm but not runny consistency.
Season potatoes with salt and pepper to taste.
Heat 1 tablespoons butter in saute pan; add onion, and saute for 5 minutes.
Add ground beef, and cook until beef is lightly browned; drain off any excess fat.
Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tablespoons water to keep beef from drying out, as needed.
Add Worcestershire sauce.
Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.
Add nutmeg.
Remove from heat.
Place meat mixture into ovenproof casserole dish; cover with mashed potatoes.
Sprinkle with paprika if you like.
Bake at 400 F for 25-30 minutes, or until potatoes are light golden.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 90 min.