2 c. cut-up peeled uncooked potatoes or leftover mashed potatoes
2 tbsp. potato cooking water or warm milk
2 tbsp. grated Parmesan cheese
2 eggs
1 lb. lean ground beef or 2 c. ground leftover roast beef
2 c. water
2 tbsp. flour
2 tsp. Worcestershire sauce
1 beef bouillon cube, broken up
1/2 tsp. celery salt
2 tbsp. chopped onion
1 1/2 c. frozen mixed veggies or frozen corn kernels
1 c. sliced mushrooms (optional)
Paprika

Cook potatoes until tender in lightly salted water, drain, reserving 3 tablespoons cooking water. Mash with cooking water or warm milk. Beat eggs and Parmesan cheese into potatoes until fluffy. (if using leftover mashed potatoes, add warm milk, if potatoes are stiff, then beat in eggs and cheese). Set potatoes aside. Brown uncooked meat in skillet. Remove fat and set meat aside on paper towel to drain well.

Combine water, flour, Worcestershire sauce, bouillon cube (broken up), celery salt and whisk until smooth. Pour mixture into skillet. Add onions and cook over medium heat for 3 minutes. Add veggies, bring to a boil and cook 2 minutes. Add mushrooms and browned meat or ground leftover roast beef. Heat through. Spoon beef mixture into 6 cup casserole. Top with potatoes and spread smoothly. Sprinkle with paprika. Bake at 375 degrees for 30 minutes (longer if casserole has been refrigerated), until potatoes are puffy and lightly browned and casserole is bubbly. This can be prepared earlier in the day and refrigerated.