FILLING:

1 1/2 to 2 lb. lean ground beef (or mix up beef with veal, pork or lamb!)
1 medium to large cooking onion, chopped
1 garlic clove, minced
1/2 cup each of peas and chopped carrots (or a can of mixed, drained)
1/2 cup corn (drained, if canned)
1 (10 oz.) can tomato soup
3 tbsp. Maggi's (liquid) seasoning (or use Bovril liquid but Maggi's is better for this)
fresh ground pepper, to taste
salt (do not add, at least until it is fully cooked and tested to personal preference)

TOPPING:

1 1/2 to 2 lb. potatoes
1 cup (2 sticks) butter
1/4 cup milk
2 to 3 tbsp. dairy sour cream
2 to 3 tbsp. warmed cream cheese (easier to mix up)
1/2 bunch fresh chives
dash of salt and fresh ground pepper, to taste (I like to add a lot of pepper)
your choice shredded cheese, for sprinkling

Cut and peel potatoes and boil until soft. Meanwhile...

Fry beef on medium to medium-high just until turning brown. Add onion until it turns translucent. Add vegetables and minced garlic, simmer 5 minutes. Then add soup and spices. When done, put mixture in large baking dish, pressing down evenly.

Drain potatoes well. Add butter and milk and start to mash with potato masher. Then add all the other ingredients in order and mash until smooth (not too smooth though). Spread on top of filling evenly.

Bake at 300°F for 30 minutes. Sprinkle shredded cheese on the last 5 minutes or so of cooking if desired.

This amount is good for two meals or a big family. Enjoy!

Submitted by: Lisa