A delicious meat and veggie pie topped with creamy mashed potatoes and cheddar cheese.
Course: Entrée
Cuisine: Irish
Servings: 6
Author: Terrie Wilkinson
Ingredients
5lg.russet potatoespeeled & diced
2T.butter
milk
salt and pepperto taste
1lb.ground lambor lean ground beef
1lg.tomatochopped
1heaping T.tomato paste
6slicedmushrooms
2T. choppedflat leaf parsley
1dashWorcestershire sauce
1c. preparedbrown gravy
1(10-12 oz.) pkg.frozen peas and carrotsor mixed vegetables
1/2c. shreddedcheddar cheesefor sprinkling
Instructions
Cook potatoes in salted boiling water, until tender. Drain. Mash potatoes in a large bowl with butter, milk, salt and pepper to taste; set aside.
In a large skillet, brown the ground beef or lamb; season to taste with salt and pepper. Add chopped tomato, tomato paste, mushrooms, parsley, Worcestershire sauce, and brown gravy; stir to combine.
Preheat oven to 400 degrees.
Pour frozen veggies into a greased 9x13-inch baking dish, spoon meat mixture over veggies. Spread mashed potatoes over meat mixture and sprinkle with cheese.
Bake for 40 minutes or until top is crispy and golden brown. (You can also turn the heat up to broil the last few minutes of cook time to get a nice even browning.)
Notes
Use leftover roast beef instead of ground beef, if desired.