Ingredients:
1 lb ground beef (or roast beef, as Erin told Tracey)
1/4 cup onion, chopped
1 lb ground beef (or roast beef, as Erin told Tracey)
1/4 cup onion, chopped
minced garlic (optional - Tracey made it that way and we've never tried it both ways, depending upon what is on hand)
1/2 tsp salt
1 envelope brown gravy mix
10-oz pkg. frozen peas and carrots (though you can use fresh veggies or any veggies.Tracey and I have added some spinach and zucchini before)
1-1/2 cup mashed potatoes, seasoned and warmed
1/2 tsp dried basil leaves
1/2 tsp salt
1 envelope brown gravy mix
10-oz pkg. frozen peas and carrots (though you can use fresh veggies or any veggies.Tracey and I have added some spinach and zucchini before)
1-1/2 cup mashed potatoes, seasoned and warmed
1/2 tsp dried basil leaves
1/4 cup cheddar cheese, shredded (I used sharp cheddar for a little more flavor)
Cook ground beef and onion (and garlic, if using) over medium high heat until meat is browned and onions are tender. Sprinkle with salt. Prepare gravy mix according to package directions and add to meat mixture. After gravy thickens, add vegetables and basil. Cover and simmer for 5 minutes. Pour into 1-1/2 quart casserole dish. Fold cheese into mashed potatoes. Spoon into a ring on top of meat. Bake at 450 degrees for 15 minutes or until potatoes are lightly browned on top.
Cook ground beef and onion (and garlic, if using) over medium high heat until meat is browned and onions are tender. Sprinkle with salt. Prepare gravy mix according to package directions and add to meat mixture. After gravy thickens, add vegetables and basil. Cover and simmer for 5 minutes. Pour into 1-1/2 quart casserole dish. Fold cheese into mashed potatoes. Spoon into a ring on top of meat. Bake at 450 degrees for 15 minutes or until potatoes are lightly browned on top.
