Ingredients: (serves 4-6)
1¼ lbs ground lean beef
4 large potatoes, peeled and quartered
4 Tbsp. butter, softened (for potatoes)
1 onion, chopped finely
½ cup carrots, chopped
½ cup peas (optional)
½ cup corn
½ cup celery, chopped
1 cup milk (or beef stock)
1 cup shredded mozarella cheese (optional)
½ cup tomato sauce
1 cup tomatoes, sliced
1 Tbsp. worchesthershire sauce or A-1 sauce
1 tsp. cumin powder
1 tsp. turmeric powder
1 tsp. thyme
1 tsp. rosemary
olive oil for cooking
salt and pepper
9" x 13" baking dish
Method:
1. Preheat oven to 400°F. Cook potatoes in salted water until soft (about 20-30 minutes).
2. Sauté onions in some oil until softened. Add carrots and celery and fry for about 10 minutes.
3. Add beef and cook until meat is slightly browned, but not burnt. Add spices, tomato paste, tomatoes, worchesthershire sauce and simmer on low heat for about 8-10 minutes. Lastly stir in the peas and/or corn and cook for another 5 minutes. Season to taste with salt and pepper, add more milk if you like it to be more moist. Set aside.
4. Drained potatoes and mashed finely with butter, season to taste with pepper and some salt.
5. Spread beef mixture in baking dish, then layer the mashed potatoes on top followed by shredded cheese, if used.
6. Bake in oven until cheese is bubbling and/or potatoes are golden brown (about 30 minutes).
