Grated Cheddar Cheese mashed right into the potatoes adds zing!

For six servings you’ll need

• 1 Tbsp oil
• 1 lb (500 g) lean ground beef
• 2 medium onions, chopped
• 1 clove garlic, chopped
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 3 Tbsp all-purpose flour
• 1 (10 oz) can beef broth
• 1 ½ tsp Worcestershire sauce
• 2 carrots, diced
• 4 large potatoes, peeled and cut in quarters
• 1 Tbsp butter
• 1 egg, beaten
• ½ c milk
• ½ c grated Cheddar cheese
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp bread crumbs

Preparation

• Boil potatoes until tender
• Heat oil in large saucepan and cook ground beef, onions and garlic until beef is lightly browned
• Add salt, pepper, thyme and flour, mix well
• Gradually stir in beef broth, cook until nicely thickened
• Stir in Worcestershire sauce and carrots
• Cover and simmer for 20 minutes
• Spread into 9-inch square buttered casserole dish, set aside
• Drain and mash potatoes with butter
• Blend beaten egg with milk and cheddar cheese, mix into potatoes
• Spread potatoes on top of casserole
• Sprinkle with Parmesan and bread crumbs, dot with butter
• Bake at 400-degree Fahrenheit for 20 minutes or until bubbly and golden brown

Tips

• To use stale bread for bread crumbs, chop ½ a slice in the blender until crumbly.