1 cup dry instant potato flakes (prepare per pkg. directions)
1 medium onion, chopped
1 carrot, peeled
1 celery stalk, peeled and chopped
3 tbsp. vegetable oil
1 (1 lb.) pkg. lean ground beef
1 tbsp. all-purpose flour
3/4 cup beef broth (or make with beef bouillon)
1 tsp. dried thyme
1 tsp. dried rosemary
salt and freshly ground pepper, to taste
1 (15 oz.) can whole kernel corn, drained (or whatever vegetables you like)
paprika, for sprinkling

Preheat oven to 400°F.

Make one cup of mashed potatoes on stove-top. Cook onion, carrot and celery in vegetable oil in skillet over medium low heat for about 15 minutes till softened.

Add package of lean ground beef to vegetable mixture in skillet and cook on medium heat for about 15 minutes.

Spoon off any grease with a wooden spoon. Add flour and cook for three minutes; Then add broth, thyme, rosemary and salt and pepper as per specifications in ingredients. Reduce heat to low, stirring occasionally, until thickened (this is why flour is important).

Let mixture cool slightly then put into baking dish. Top with whole kernel corn then add mashed potatoes, making irregular peaks with fork. Sprinkle paprika over mashed potatoes.

Bake, uncovered, at 400°F for 30 to 35 minutes.

Submitted by: Shirlie M.