Like the classic savory pie, this casserole features seasoned ground beef and peas in a savory tomato sauce topped with a mashed potato crust.
2 pounds ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
2 (14.5-ounce) cans diced tomatoes with juice
3 cups frozen peas
2/3 cup ketchup
2 teaspoons beef base
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
6 cups hot mashed potatoes (prepared with milk and butter)
2 large eggs
- In a saucepan over medium heat, brown the beef and onion; drain. Stir in flour and cook 1 minute; add the next nine ingredients, mixing well. Bring to a boil; cook and stir for 2 minutes. Pour into an ungreased shallow 3-quart baking dish.
- Combine prepared mashed potatoes and eggs, mixing well. Drop by 1/2 cupfuls onto beef mixture.
- Bake, uncovered, in a preheated oven at 350°F (175°C) for 35 to 40 minutes or until bubbly and potatoes are lightly browned.
Makes 12 servings.