1 1/2 lbs ground round beef
1 onion chopped
2 cups vegetables – chopped carrots, corn, peas
3 large potatoes, approx. 1 1/2 – 2 pounds
1 stick of butter
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice


Peel and quarter potatoes, boil in salted water until tender (about 20 minutes) or until fork pierces potato piece easily.

Meanwhile, melt 1/2 stick butter in large frying pan.

Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add the ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in bowl with remainder of butter, season to taste.

Use piping bag, or a large plastic storage bag with corner cut off to decorate top of pie with whipped potatoes.

Serves 4

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