2 lbs. lean ground beef
2 med. onions
1 c. chopped mushrooms
1 tsp. vegetable oil
4 carrots, chopped in 1/2" pieces
1 beef bouillon cube
1 c. frozen peas
1 can condensed tomato soup
1 can water
6 lg. potatoes
Butter, salt, pepper, mixed herbs to taste

Fry beef, drain off fat. Saute onions and mushrooms in oil; add to beef. Boil carrots for 10 minutes until they begin to soften. Drain water and add to beef mixture along with soup, water and beef cube. Add peas. Bring to a boil, simmer for 5 minutes. Season with salt, pepper and mixed herbs (bay leaf, thyme, rosemary). Transfer to Pyrex deep oven dish.

Peel, boil and mash potatoes until creamy. Place on top of mixture. Dot with butter. Place dish in oven and bake at 375 degrees for 1 hour or until mixture is hot and potatoes begin to brown.

Serves 6.