2 lbs. lean ground beef
1 tbsp. vegetable oil
2 med. onions, chopped fine to equal 1 1/2 c.
2 med. carrots, chopped fine to equal 1 c.
1 tbsp. tomato paste
2 tbsp. flour
1 c. beef broth
1 c. frozen mixed vegetables (peas, carrots, beans, corn)
1 tsp. salt
1/4 tsp. pepper

TOPPING:

5 med. potatoes (2 lbs.), peeled, boiled, mashed
2 tbsp. butter
3-4 tbsp. milk or heavy cream
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 350 degrees. Shape ground beef into 2 patties 1 1/4 inch thick. Brown in vegetable oil. Break meat into thick, bite-size pieces. Add onion and carrot. Cover and cook 5 minutes over medium heat. Blend in tomato paste, flour, and beef broth. Cook, stirring constantly for 3-5 minutes. Stir in frozen vegetables. Cook covered over medium-low heat 10 minutes.

Transfer skillet mixture to 2-quart ungreased casserole dish. Spread potato topping mixture over meat. Run tines of fork over top; turn 1/4 turn and repeat. Dot with remaining butter. Bake uncovered at 350 degrees for 35 minutes. 6 servings.