1 onion, chopped
1-2 cups veggies - carrots, corn, peas
1 ½ -2 lbs. potatoes
8 T butter, 1 stick
½ cup beef broth
1 tsp. Worcestershire sauce
Salt, pepper and other seasonings of choice
1. Peel & quarter potatoes, boil in salted water until tender
2. While the potatoes are cooking, melt 4 Tbsp. butter in a large frying pan.
3. Sauté onions in butter until tender over medium heat (10 min). If you are adding vegetables, add them according to cook time. Put any carrots in with the onions. Add corn and peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add the ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of the beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary, to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely.
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes) Broil for the last few minutes if necessary to brown.
Serves 4
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