A mouthwatering mixture of veggies and beef (or lamb) is topped with store-bought mashed potatoes and browned to perfection in the oven in just 20 minutes. It's a quick and easy casserole recipe that the whole family loves!
1pound(454g)80/20 ground beef or ground lambyou can also do half beef and half lamb
1teaspoondried rosemary leaves
1teaspoondried thyme leaves
½teaspoonKosher salt
½teaspoonground black pepper
2-3tablespoons(2tablespoons)Worcestershire sauce
2tablespoonstomato paste
4garlic clovesfinely minced
2tablespoonsall purpose flour
1cup(237ml)beef broth
1cup(140g)frozen mixed peas & carrots
½cup(82g)frozen corn kernels
24ounce(680g)tub of Bob Evans original mashed potatoes
Instructions
Preheat oven to 350 °F (177 °C) and set out a 9x9 inch oven-safe casserole dish. Take the mashed potatoes out of the fridge to let it warm to room temperature.
In a large skillet over medium-high heat, add a little bit of cooking oil to the pan and cook the onion until translucent and softened, about 5 minutes.
Add the ground beef or ground lamb and break into smaller pieces. Add in the spices (dried rosemary, dried thyme, salt, and pepper) and stir to incorporate.
Add in Worcestershire sauce, tomato paste, and garlic. Stir to incorporate and make sure the tomato paste is evenly distributed throughout the mixture.
Sprinkle all-purpose flour all over the mixture then stir to incorporate well before adding in beef broth. Once beef broth is added, add in frozen vegetables and give a good mix then remove from heat.
Carefully pour mixture into casserole dish then take the mashed potatoes and spread evenly over top of the beef/lamb mixture. If the mashed potatoes are still hard to spread, pop in the microwave for about 1-2 minutes.
Bake in oven, uncovered, for 20 minutes or until the mashed potatoes start to get browned on top. You can also broil the top of it for about 2-3 minutes after everything is done cooking if you prefer a little more color. Let cool for 15 minutes before serving.