Modestly adapted from the Framed Cooks.
- 1 lb extra lean ground beef
- 1/2 medium onion, chopped
- 2 large carrots, peeled and chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 tbsp Worcestershire sauce
- 2 medium russet potatoes - peeled and cubed
- 1/3 cup milk
- 2 tbsp butter, divided
- salt and pepper
Preheat oven to 425F.
Brown ground beef in large skillet then drain and set aside - reserve 1 tbsp drippings in pan.
Saute onion in reserved drippings and 2 tsp butter. As onion turns translucent, add carrots. Saute for about 5 minutes, until carrot softens. Add tomato paste, flour, and 1/4 cup water. Stir until paste and flour are well blended. Cook for 2 to 3 minutes. Add back ground beef,Wworcestershire sauce, and 1.5 cups water. Simmer 5 minutes until sauce thickens. Mix in corn and peas, simmer 5 more minutes.
While mixture simmers, bring potatoes to a boil in salted water. Reduce heat and cover, simmering for 15-20 minutes. Drain potatoes, mix in remaining butter and slowly add 1/3 cup milk while you mash or whip the potatoes. Add approx 1 tsp salt and 1/4 tsp black pepper.
Spoon beef mixture into 9 inch pie or cake pan, or 8x8 square baker. Spread potatoes on top.
Bake in 425F oven for 30 minutes until hot and bubbly. Makes 6 servings.
Nutritional information: (1/6 recipe) - 227 calories, 7.3g fat, 21g carbohydrates, 4g sugars, 19.2g protein