1 c Peeled potatoes, cut up
1 tb Grated Parmesan cheese
1/2 lb Lean ground meat *
1 c Water
1/2 tb Flour
1 ts Worstershire sauce
1/2 Bouillon cube, crushed
1/4 ts Celery salt
1 tb Chopped onion
3/4 c Frozen mixed vegetables
1/2 c Sliced mushrooms
* Use ground beef, pork or lamb OR 3/4 lb. cooked meat such as
leftover roast. Chop leftover meat into small pieces and omit meat
Cook potatoes in lightly salted water just until tender. Drain,
reserving 3 tbsp cooking liquid. Mash potatoes with reserved cooking
liquid until fluffy; fold in Parmesan cheese. Set aside. Stir-cook
meat in a frypan until pinkness disappears; remove to a plate.
Remove any fat from frypan.
Combine water, flour, Worcestershire sauce, bouillon cube and celery
salt in a screw top jar; shake until thoroughly mixed; pour into
frypan. Add onion and stir-cook over medium heat 3 min; add
vegetables, return to a boil, and stir-cook 2 min. Stir in mushrooms
and browned meat. Continue cooking until heated through.
Spoon into a 6 cup casserole; top with potato mixture. Bake in 375 F
oven 30 min until potatoes are lightly browned and mixture is bubbly.