*Note: Absolutely no shepherds were hurt in the creation of this dish!
1 - 1.25 lb. ground sirloin (see >15% fat note I keep repeating!!)
1 small onion, chopped
1 c. warm beef broth (organic, or 1 c. water & good quality soup base)
fresh ground pepper
4 - 5 good size russet baking potatoes, scrubbed & cut small (Leave the peel on, you need your vitamins!)
1 bag frozen mixed vegetables
Preheat oven to 350.
I'm lazy here, see post for "Taco Potatoes" & prepare potatoes the same way.
Warm beef broth in microwave, adding sprinkle of pepper & 1/2 - 1 tsp. Thyme (to taste) when done.
Cook vegetables according to bag directions.
In large fry pan, brown ground beef, breaking up & turning often. When almost done, add onion & cook until translucent. Put meat mixture into bottom of Corningware, spreading evenly. Cover with beef broth. Drain vegetables well & layer over meat.
When potatoes are tender, pour off most of the liquid (if you are still following the Taco Potato recipe like I told you) & mash. Add a bit of milk if necessary to make a nice smooth mash. Add 1/2 - 1 c. shredded cheddar cheese & smash in well. Layer the potatoes evenly over the veggies.
Pop in the oven for 20 minutes. Clean up mess while it bakes.
Remove from oven & let stand about 5 minutes.
Serve with a crusty baguette & a nice mixed green salad.