Ingredients:
4 Potatoes
garlic powder or a couple cloves of garlic
1 lb. beef or lamb
1 Tablespoon cornstarch
2 cups of carrots
2 cups of peas
3/4 cup beef broth
2 Tablespoons ketchup
3/4 cup sour cream
1/2 cup cheese divided
1/2 onion
2 Tablespoons Worcestershire sauce
1-2 Tablespoons Parsley
butter
salt and pepper
Directions:
1. Pre-heat the oven to 375 degrees.
2. Peel, dice, and boil the potatoes just as you would if you were making mashed potatoes
3. Cook the meat and the onion together and add the cornstarch; stir thoroughly and cook for 1 minute.
4. Add the veggies, broth, ketchup, and Worcestershire; stir thoroughly and cook for 5 minutes covered. Add the parsley. If this mixture becomes too dry add a little extra broth, ketchup and Worcestershire.
5. Using a mixer add butter sour cream (and a little milk if desired) to the potatoes. Mix until the potatoes are creamy and smooth not runny. (I have used left over mashed potatoes in the past and just added the sour cream).
6. Pour the meat mixture into a square 8 inch by 8 inch baking dish. (My pictures show a larger dish because I doubled the recipe)
7. Spread the prepared potatoes on top. (It helps to spread big amounts)
8. Top with the shredded cheese.
9. Bake 18 to 20 minutes until it bubbles and the cheese melts.
