For the mashed potatoes:
3 pounds potatoes, peeled & cubed
For the filling:
3 pounds ground beef
1 clove garlic
4 tablespoons butter
1 large onion, chopped
6 large carrots,chopped
8 ounces mushrooms, chopped
1/2 teaspoon thyme
1/2 teaspoon McCormick’s pepper
Salt to taste
4 tablespoons Gold Medal flour
2 cans Swanson chicken broth
1/4 cup Worcestershire sauce
1 cup frozen peas
1 can corn
Preheat oven to 375°F.
In large saucepan, cover potatoes with water and bring to a boil. Reduce to simmer. Cook potatoes until tender. Drain. Add milk, butter, and salt to taste and mix to make mashed potatoes.
In large skillet over medium high heat, cook the garlic with the beef until no longer pink. Remove the meat mixture to a bowl and set aside.
In the skillet, heat butter over medium heat. Add carrots, mushrooms, and onions. Cook, stirring frequently until the carrots are tender. Stir in thyme, salt, and pepper.
Place the flour in a small bowl. Gradually add the broth, whisking until smooth. Add to the skillet and mix well. Bring to a boil, stirring frequently.
Reduce the heat and simmer, stirring occasionally, for 10 minutes or until slightly thickened. Add the peas, corn, and reserved meat mixture.
Coat 9×13 baking dish with cooking spray.
Spread beef and vegetable mixture in the baking dish. Cover entire top with the mashed potatoes. Dot with butter & sprinkle with paprika.
Bake for 30 minutes or until bubbly and the potatoes are golden.
Source : allrecipes