1 Boil the potatoes: Place the peeled and quartered potatoes in a pot. Cover with at least an 2.5 cm of cold water. Add a teaspoon of salt. Begin to boil, then put down to a simmer, and cook until tender ( 20 minutes).
2 Sauté vegetables:While the potatoes are cooking, melt 4 tablespoons of the butter in a big sauté pan on medium heat. the add the chopped up onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Cook carrots and onions together, because they take the same amount of time to cook as the onions do. If you are including peas or corn, add them near the end of the cooking of the onions and carrots , or after the meat starts to cook, as they will not take a lot of cooking time.
3 Add the ground beef, then Worcestershire sauce and broth: put the ground beef into the pan with the onions, carrots and vegetables. Cook until it’s no longer pink. add salt and pepper. put in the Worcestershire sauce and beef broth. Bring the broth to a simmer and lower the heat. Cook for 10 minutes, if necessary add beef broth to keep the meat from drying out.
4 Mash the cooked potatoes: When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a potato masher or if you do not have one a fork will do, and season with salt and pepper.
5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat the oven to 400°F. Spread the beef, onions, and vegetables in an even layer in a large baking dish (8×13 casserole). cover the ground beef with the mashed potatoes from before. Rough up the top of the mashed potatoes with a fork so there are peaks that will get well browned.
6 Bake in oven:Place in a 400°F oven and cook until bubbling, about 30 minutes. If necessary, broil for the last few minutes to get the top of the mashed potatoes to go brown.
- three large potatoes, peeled and quartered
- eight tablespoons of butter
- one onion
- one cup of diced vegetables: corn,
- carrots and peas
- two lbs of ground beef
- one cup of beef broth
- one teaspoon of worcestershire sauce
- salt, pepper or other seasonings