Makes 6 servings.
- 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
- Cook 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 (~20 minutes).
- Cook the vegetables
- Melt 4 tablespoons of the butter in a large sauté pan on medium heat.
- Add the chopped onions and cook until tender (6-10 minutes).
- Cook the beef
- Add the ground beef to the pan with the onions and vegetables.
- Season with salt and pepper.
- Cook until no longer pink.
- 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.
- Mash the potatoes
- Drain the water from the potatoes and add in the remaining 4 Tbsp of butter.
- Mash with a fork or potato masher, and season with salt and pepper to taste.
- Layer the ingredients
- Preheat oven to 400°F.
- Spread the beef, onions, and vegetables in an even layer in a large baking dish (8x13 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.
- Place in a 400°F oven and cook until browned and bubbling (~30 minutes).