- 1.5 lbs ground beef
- 1 green pepper, finely chopped
- 1 celery stalk, finely chopped
- 4 green onions, including the green parts, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 TBS Worcestershire
- 1 TBS tomato paste
- 2 TBS flour
- 1/2 cup sweet frozen corn
- 1 cup vegetable broth (low sodium)
Potato and Carrot Topping
- 7 small russet potatoes
- 2 large carrots
- 5 TBS butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp of garlic and herb seasoning (I use McCormick)
- 1/2 cup of milk, more if needed
- dried parsley flakes
- Wash and peel potatoes and carrots. Add potatoes and carrots to a medium sauce pan and cover with water. Boil until tender, when you can gently insert a fork through the vegetables.
- While the potatoes and carrots are boiling, partially brown your ground beef in an iron skillet (I used a 10 and 5/8 inch). If the meat is fatty spoon out grease leaving a tablespoon. Add finely chopped green peppers, onions, and celery.
- Now add all seasonings, Worcestershire, and tomato paste.
- Finish sautéing until meat is nicely browned and vegetables are fragrant. Sprinkle 2 TBS of flour over the meat mixture and add vegetable broth and frozen corn.
- Stir until everything is well combined and simmer for a few minutes, until mixture is thickened.
- Now to finish the potatoes and carrots…
- Drain and add potatoes and carrots to a mixing bowl.
- Add butter, salt, pepper, garlic and herb, and milk. Mash with a potato masher until you have a nice mashed potato consistency. You may have to add milk as needed depending on how the potatoes are absorbing the milk.
- Top the meat mixture with the mashed potatoes and carrots. Smooth top with spoon and lightly dust the top with dried parsley flakes and paprika.
- Place skillet under the (high) broiler until nicely browned. Make sure the the skillet is at least 6 inches away from the heat. Remove from oven and serve warm.
*If you do not have an iron skillet you may assemble in a casserole dish.