3 large (1 1/2 to 2 pounds) potatoes , peeled and quartered
8 tablespoons butter
1 medium onion, chopped (about 1 1/2 cups)
1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas
1 1/2 pounds ground round beef
1/2 cup beef broth (or gravey mix)
Pepper and/or other seasonings of choice
Boil the potatoes:Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
Preheat the oven to 400°F.
Brown ground beef with an onion. Add frozen carrots and peas when ground beef is browned and cook until vegetables are done. Add 4 tablespoons of button when adding vegetables
Add a package of gravy mix (or sheperds pie mix) along with the water to beef and vegetable mixture
Mash the cooked potatoes:When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.
Layer the meat mixture and mashed potatoes in a casserole dish:Spread the cooked filling in an even layer in a large baking dish (such as a 9 x 13-inch casserole.Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. If desired, cover the potatoes with shredded cheese
Bake:Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. Put on Low Broil for last 5 minutes to make the top crispy