1 tbsp. canola oil
1/2 c. chopped green pepper
1/2 c. chopped onion
2 lbs. lean ground beef
1/2 c. flour
1/2 tsp. celery salt
1/2 tsp. ground oregano
2 (10 1/2 oz.) cans beef broth
1 (16 oz.) pkg. frozen mixed vegetables, cooked & drained
4 c. cooked mashed potatoes
1 tbsp. melted butter
Sauers Salad Delight
Sauers parslied garlic salt
1 tsp. Worcestershire sauce
1/3 c. ketchup

Heat oil; add peppers, onions and beef. Saute until meat is done; drain excess fat. Add flour, celery salt and oregano. Stir to mix well. Add beef broth, ketchup and Worcestershire sauce, stirring over medium high heat until thickens and bubbles. Reduce heat and simmer 10 minutes. Add vegetables. Spoon into 2 1/2 to 3 quart casserole. Spoon hot potatoes in border around mixture or in lattice design on top. Brush potatoes with melted butter, sprinkle with Salad Delight and garlic salt. Bake in 425 degree oven 10 minutes or until bubbling and potatoes are lightly browned.