1 1/2 lb. ground beef
all-purpose flour
milk (enough to make gravy)
2 cans mixed peas and carrots, drained
3 cups mashed potatoes, seasoned to taste with butter, milk and salt and pepper

Brown ground beef in skillet. Do not drain. Add flour to thicken fat and make a roux. Cook until bubbly and thick.

Add milk to make hamburger gravy. When thickened, add 2 cans of drained peas and carrots (I use the cans that have cubed carrots and peas as opposed to sliced carrots).

Spread prepared mashed potatoes on top and bake at 350°F until potato peaks turn light brown in color.

Cut, serve, and enjoy!

Submitted by: Shelley Baker