Ingredients
Scale
- 2 lb. ground beef
- 1/2 yellow onion, diced
- 1 cup frozen mixed vegetables
- 2 tablespoons Bovril (yum!)
- 2 tablespoons Worcestershire sauce
- 4 russet potatoes, peeled and cubed
- 2 tablespoons dried parsley, divided
- 2 tablespoons butter
- 1 cup milk
- 8 slices Mozzarella cheese
- 1/4 cup Parmesan cheese, shredded
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil
- Toss in potatoes and simmer for 15 minutes or until soft
- Drain and transfer potatoes to a mixing bowl and mash them until fluffy, adding in butter and milk. Season with 1 tablespoon parsley, salt and pepper to taste
- Cook ground beef over medium high heat until fully cooked, making sure to remove lumps so the beef crumbles nicely
- Push the beef off to one side and skim off fat. Remove beef and set aside
- Saute onions until translucent then season with pepper
- Add mixed vegetables and simmer until they are fully cooked
- Toss in ground beef and mix thoroughly
- Mix in Worcestershire sauce and Bovril
- Lower heat to medium and simmer for 15 minutes
- Preheat oven to 400 degrees F
- Layer the bottom of a casserole dish with beef mixture and pack it in tightly
- Top with a layer of mozzarella cheese
- Using a spatula, spread the mashed potatoes evenly over beef and cheese layers, making sure to cover the corners and create a seal to prevent the beef mixture from bubbling up
- Rough up mashed potatoes with a fork to create peaks that will brown nicely
- Finish up with sprinkled Parmesan cheese and remaining parsley
- Bake in the oven for 30 minutes until the top is browned or cheese is bubbly
- Broil for the last few minutes if necessary to brown further
- Transfer to a cooling rack and allow to cool for a few minutes before serving
Notes
If the beef mixture is not beefy or salty enough, you can opt to add salt or more Bovril. The initial ingredient measurements for Bovril are for those who might not be used to its intense flavor.