2 med. onions, minced
2 tbsp. butter
1 lb. lean ground beef
1/2 c. beef broth
1 tbsp. catsup
1/4 tsp. Worcestershire sauce
1/4 tsp. prepared mustard
1 1/2 tsp. salt
1/4 tsp. pepper
4 to 6 med. red potatoes, pared, cooked, mashed (3 c.)
1/4 c. warm milk
3 tbsp. butter
1 tsp. salt

Heat oven to 425 degrees.

1. Saute onion in 2 tablespoons butter in 10 inch skillet over medium heat until tender, about 5 minutes. Stir in ground beef; saute until brown. Mix in broth, catsup, Worcestershire sauce, mustard, 1 1/2 teaspoons salt and the pepper. Pour mixture into buttered 8 or 9 inch square baking dish.

2. Beat mashed potatoes, warm milk, 3 tablespoons butter and 1 teaspoon salt until light and fluffy. Spread over meat mixture, sealing to edge of dish. Run fork over potatoes for a rippled surface. Bake until potatoes are brown, about 30 minutes. Cut into squares; serve piping hot.