Ingredients:
- 1 lb. potatoes, peeled and chopped
- 1 tbsp. canola oil
- 1 lb. ground beef
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 14 oz. can beef broth
- 2 tbsp. ketchup
- 1 tbsp. soy sauce
- 1 tbsp. Worcestershire sauce
- 1 tsp. mild curry powder
- 1 tbsp. cornstarch
- 2 tomatoes, coarsely chopped
- 16 oz. pkg. frozen mixed peas and carrots
- ¼ cup milk
- 3 tbsp. butter
- 1 cup shredded extra-sharp cheddar cheese
- To taste salt and pepper
Directions:
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain and return to pan.
- While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce and curry powder. Bring to a boil and simmer for 3 to 4 minutes.
- Mix cornstarch with a little water to form a paste and then stir into a skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
- Preheat the oven on a broiler setting.
- Add milk and butter to cooked potatoes and whip until smooth and creamy. Spoon over the meat mixture. Sprinkle the top with shredded cheese.
- Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.
