0 Ratings
- 6 - 8 Servings +
3 medium PEI Potatoes, peeled and quartered
4 medium cloves, garlic peeled
1 cup reserved liquid from cooking the potatoes
1 tbsp vegetable oil
1 lb ground beef
.75 cup peas
.75 cup corn
.5 large onion, chopped
.5 large red pepper, chopped
.5 tbsp Worcestershire sauce
.5 tsp hot red pepper sauce
2 tsp dried oregano
28 oz can diced tomatoes, drained
1 dash salt and pepper to taste
1 tsp paprika
Preheat oven to 400°F. Lightly grease an 8”x8” baking dish and set aside.
Place the potatoes and garlic in a pot of lightly salted, cold water.
Bring to a boil and simmer for 12-14 minutes or until tender. Drain the cooked potatoes, reserving one cup of the liquid.
Mash the potatoes and garlic along with the reserved liquid. Season to taste with salt and pepper. Set aside
Heat a large skillet over medium-high heat. Add oil, then ground beef; cook until beef is browned. Add onions and peppers; cook until tender.
Drain off the fat, return skillet to heat and add in the remaining vegetables, sauces and spices. Simmer gently for 10 minutes. Season to taste with salt & pepper.
Transfer mixture to baking dish and press it down.
Top with the garlic mashed potatoes and lightly sprinkle paprika over top.
Place the baking dish in oven and bake for 30 minutes. Remove from heat and serve immediately.
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