- 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
- 8 Tablespoons (1 stick) butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables—diced carrots, corn, peas
- 1 1/2 lbs ground round beef
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
Preheat oven to 400°F.
Boil potatoes until tender. Drain and mash.
While potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add onions and cook until tender, 6-10 minutes.
(If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.)
Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low.
Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
Spread the beef mixture in an even layer in a large baking dish (9×13 casserole).
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
Bake @ 400°F for 30 minutes, or until browned and bubbling. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.