MASHED POTATO TOPPING
|3 lb.||[1.5 kg]||potatoes (about 6 large), peeled and quartered|
|1 can||[354 mL]||Carnation® Fat Free Evaporated Skim Milk|
|3 tbsp||[45 mL]||butter|
|1 tsp||[5 mL]||salt|
|1/4 tsp||[1 mL]||black pepper|
| || ||Paprika|
|1 1/2 lb||[750 g]||lean ground beef|
|1|| ||large onion, chopped|
|2|| ||cloves garlic, minced|
|1|| ||red or green pepper, chopped|
|2 cups||[500 mL]||frozen mixed vegetables|
|1 tbsp||[15 mL]||Worcestershire sauce|
|1 tsp||[5 mL]||each salt and dried thyme|
|1/2 tsp||[2 mL]||black pepper|
|1/3 cup||[75 mL]||ketchup|
MASHED POTATO TOPPING:
Cover potatoes with water in large pot; bring to a boil.
Reduce heat, cover and simmer 15 to 20 minutes or until tender; drain well.
Add 1 cup (250 mL) evaporated milk, butter salt and pepper; mash until smooth. Set aside.
Preheat oven to 350°F (180°C). Brown beef in large skillet over medium-high heat for 3 minutes.
Add onion, garlic and pepper; cook 6 to 8 minutes or until pepper is slightly softened and beef is no longer pink. Drain off fat.
Reduce heat to medium-low. Add remaining evaporated milk, frozen vegetables, Worcestershire sauce, salt, thyme and pepper, stirring until combined.
Remove from heat; stir in ketchup. Spoon into 13 x 9-inch (3.5 L) baking dish, spreading evenly.
Smooth mashed potato topping over filling, sealing to edged of dish. Sprinkle with paprika, Bake 30 to 35 minuted or until hot and bubbling.
Makes 8 servings