Add ground beef to onions, until very lightly browned and crumbled, add Newcastle Beer, continue to cook on medium-high and stir to keep meat small and crumbly, until done. Drain excess fat and beer from meat in colander, transfer to a separate bowl and cover.

Drain corn and peas/carrots in colander until all excess moisture is gone. Transfer to a separate bowl.

Prepare gravy mix: 1 cup cold water, whisk in gravy powder slowly, bring to a boil, then remove from heat, continue to stir to prevent clumping, as soon as gravy looks smooth, add about 4 tablespoons cold water, stir and mix into beef/onion mixture, cover and set aside. Mushroom gravy works very well also.

Prepare mashed potatoes, to taste.

In a medium casserole dish, add 1/4 pat of butter near each corner. Put either a layer of pie crust in, or a thin layer of mashed potatoes (or both) spread meat/onion mixture into casserole dish, add layer of mixed corn, peas, and carrots. add thin layer of cheese if desired, then top with a layer of mashed potatoes thick enough to reach 1/2-inch below the edge of the casserole dish.

Add a layer of shredded mild cheddar cheese (and another layer of pie crust if desired) and a few small pats of butter placed randomly on top of cheese and potatoes.

Bake at 350°F for 1 hour, or 425°F for 35 minutes.

If worried about burning cheese due to lack of pie crust topping, add cheese 1/2 way through cooking time.

Submitted by: Brandi