- 1.5 lbs ground beef
- 5 potatoes, peeled and diced -or- 2 packets instant potatoes (ala Betty Crocker)
- 1 can sweet corn, drained -or- 1/2 can corn and 1/2 can green beans -or- 1.5 cups frozen vegetable medley, thawed and drained
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- 3 tbsp butter or margarine, divided
- 1/4 cup milk
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- Instant/jarred beef gravy, or your favorite beef gravy recipe

Preheat oven to 350 degrees.

1. Melt 1 tbsp. butter in medium skillet. Sautee garlic and onion until softened and slightly browned.
2. Add ground beef to skillet, as well as Worcestershire, salt, and pepper. Cook until browned. Drain, removing as much grease as possible.
3. Meanwhile, boil potatoes in medium pot with well salted water until tender, then drain. Place potatoes back in the pot and add milk and 1 tbsp. butter. Mash/mix until smooth. OR prepare instant potatoes according to package directions.
4. Spray a large casserole dish (13×9 - ish) with non-stick spray. Put browned beef in the bottom of the casserole dish. Place vegetables of choice on top of beef. Finally, spread mashed potatoes evenly on top.
5. Spread 1 tbsp butter over the top of the potatoes, and sprinkle lightly with salt and pepper.
6. Cover, and place in oven. Bake at 350 for 30 minutes. If a browned top is desired, remove casserole from oven, uncover, and place under broiler for a SCANT few minutes, until potatoes are lightly browned.
7. Heap onto plates and serve with gravy.

A good alteration/addition for this recipe is to add a layer of stuffing (like Stove Top) on top of the meat/veggies, under the mashed potatoes.