Ingredients
1 1/2 lbs ground round beef (I used 80/20)
1 onion chopped
I bag of frozen veggies mixed (corn, green beans, carrots, and peas)
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice


Prep

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. Boil water for frozen veggies in saucepan. Add veggies reduce heat and simmer for 7-8 minutes. Set aside veggies.

3 Sauté onions in butter until tender over medium heat (10 mins).


4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of 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. Mix in the veggies. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves 4-6 people.



First time trying this a few months ago, and it came out perfect. Don't worry if the beef broth and meat is too runny. It will settle in the oven, and when you take it out to let it cool.

You can top it off with cheese and sour cream if you like.


Enjoy!

sounds delicious

My diet is out the window tonight. LOL!

The true Victorian recipe does not have corn in it or green beans in it only peas and in order to give it a bit of body try adding a pinch of dried Oregano, parsley and teaspoonful of paprika as well for a truly British meal. Of course if you are using beef stock cube then for liquid use a pint of Guinness.
If you are going to put cheese on it use sharp mature cheddar preferably British

Good tip with the Guinness. I'm gonna try that next time.

Skip the beef and use Lamb.

(with the Guinness of course)