Ingredients

• 1 pound potatoes, peeled and chopped
• 1 tablespoon canola oil
• 1 pound ground beef
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, finely chopped
• 1 (14 ounce) can beef broth
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mild curry powder
• 1 tablespoon cornstarch
• 2 tomatoes, coarsely chopped
• 1 (16 ounce) package frozen mixed peas and carrots
• ¼ cup milk
• 1 tablespoon butter
• 1 cup shredded extra-sharp Cheddar cheese
• salt and pepper to taste

Directions

• 1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
• 2. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
• 3. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
• 4. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Nutrition

Photos