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Ingredients :
Mashed Potato Topping
3 lb.1.5 kgpotatoes (about 6 large), peeled and quartered
1 can354 mLCarnationĀ® Fat Free Evaporated Skim Milk
3 tbsp45 mLbutter
1 tsp5 mLsalt
1/4 tsp1 mLblack pepper
Paprika
Filling
1 1/2 lb750 glean ground beef
1large onion, chopped
2cloves garlic, minced
1red or green pepper, chopped
2 cups500 mLfrozen mixed vegetables
1 tbsp15 mLWorcestershire sauce
1 tsp5 mLeach salt and dried thyme
1/2 tsp2 mLblack pepper
1/3 cup75 mLketchup
Directions :
Mashed Potato Topping:
Ā 1 :Ā Cover potatoes with water in large pot; bring to a boil.
Ā 2 :Ā Reduce heat, cover and simmer 15 to 20 minutes or until tender; drain well.
Ā 3 :Ā Add 1 cup (250 mL) evaporated milk, butter salt and pepper; mash until smooth. Set aside.
Filling:
Ā 4 :Ā Preheat oven to 350Ā°F (180Ā°C). Brown beef in large skillet over medium-high heat for 3 minutes.
Ā 5 :Ā Add onion, garlic and pepper; cook 6 to 8 minutes or until pepper is slightly softened and beef is no longer pink. Drain off fat.
Ā 6 :Ā Reduce heat to medium-low. Add remaining evaporated milk, frozen vegetables, Worcestershire sauce, salt, thyme and pepper, stirring until combined.
Ā 7 :Ā Remove from heat; stir in ketchup. Spoon into 13 x 9-inch (3.5 L) baking dish, spreading evenly.
Ā 8 :Ā Smooth mashed potato topping over filling, sealing to edged of dish. Sprinkle with paprika, Bake 30 to 35 minutes or until hot and bubbling.
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