BETTER THE DAY AFTER COOKING.
Prep time: 15 minutes
Cook time: 50 minutes
Yield: Serves 2 (plus leftovers)
- 1 lb ground beef
- Instant Mashed Potatoes for 5 (follow instructions on box) or homemade mashed potatoes . . . your call.
- 4 tablespoons (1/2 stick) Butter
- Drizzle of Olive Oil
- ¾ cup Onion, diced
- 8 oz. (half a bag) frozen Mixed Vegetables—diced carrots, corn, peas, green beans
- ½ can Diced Potatoes
- ½ can Diced Tomatoes (with garlic, basil and oregano) PLUS all juice in can
- 1/3 cup beef broth OR generous splash of Johnny’s French Dip Au Jus (liquid; preferred)
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
- 4 good pinches Garlic Powder
- 3 good pinches of Oregano
- Grated Sharp Cheddar Cheese for the top (optional)
Preheat oven to 400°F.
- Make the mashed potatoes and set aside.
- Sauté vegetables. Melt butter in a large sauté pan on medium heat and add drizzle of olive oil. Add the chopped onions and cook for about 4 minutes. Add some salt and pepper.
- Add frozen vegetables and sauté mixture about 5-6 minutes without burning onions. Add more salt and pepper.
- Add the ground beef to the pan with the onions and vegetables. Mix it all together and cook until beef is no longer pink. Add Worcestershire sauce, diced tomatoes and juices, diced potatoes, and broth/au jus. Season with pinches of garlic powder, oregano, and more salt and pepper–ALL TO YOUR TASTE. Bring the pan to a simmer and reduce heat to low. Cook uncovered for 10 minutes to cook off some of the liquids.
- Layer the meat mixture evenly in a large baking dish, such as an 8” x 8” Pyrex pan or larger.
- Spread mashed potatoes over the beef and veggies in an even layer.
- Sprinkle grated sharp cheddar cheese over the top of the mashed potatoes before baking.
- Bake in oven for half an hour.
Rusty recommends Bass Ale, Harp, or a Sangiovese to accompany his pie.