6 medium potatoes; diced
1 1/2 lb ground beef
2 tbsp butter
1 cup onion; diced
2 cups carrots; thinly sliced or diced
2 cups mushrooms; sliced
salt; to taste
pepper; to taste
2 tsp beef bouillon
2 tbsp flour
1 cup peas
1 cup milk
1/2 cup milk
1/2 tsp paprika

1. Preheat oven to 375F. Lightly grease a 3 quart casserole dish and set aside.

2. Boil potatoes and cook until done.

3. In 3 quart saute pan, fry ground beef till slightly brown. Remove beef from pan to a plate.

4. In the pan, melt 1 tablespoon of butter and add onions, carrots and mushrooms and saute, stirring until onions are translucent. Salt and pepper to taste. Add bouillon and stir in until well mixed.

5. Add flour over vegetables and stir quickly to combine. Cook stirring constantly for about 3 minutes.

6. Gradually stir in 1 cup milk and bring to a boil while stirring. Reduce heat and let simmer until mixture thickens.

7. Crumble beef into vegetable mixture and add peas and stir to combine. Cook for about 3 minutes and transfer to casserole dish and set aside.

8. Drain cooked potatoes and return to pan. Add 1 tablespoon of butter to the potatoes and let it melt. Add salt and pepper to taste and mash potatoes slightly.

9. Over medium heat, combine potatoes with 1/2 cup milk and bring to boil.

10. Remove from heat and mash or beat until smooth.

11. Spread mashed potatoes over meat mixture, sprinkle with paprika and bake until heated through, 10 to 15 minutes. Turn oven control to broil and broil until potatoes are brown, 1 to 3 minutes.

Serve with English brown sauce or steak sauce.

Note:
Cheese can be added to top prior to browning for variety.