1 1/2 pound of lean ground beef
1 medium onion
2 cloves of garlic minced
1/4 teaspoon of ground black pepper
1/4 teaspoon of salt
1/2 teaspoon of dried thyme
1/4 teaspoon of dried savoury
1 beef bouilion cube
2 tbsp corn starch
1 1/2 cup of water
2 teaspoons of Worcestershire sauce
1 Bay Leaf
1 Cup mixed vegetables (frozen)
2 pounds of potatoes
6 cloves of garlic
3/4 cup of milk
1 sweet potato (optional)
Garlic Mashed Potatoes
Place potatoes and 6 garlic gloves in a large pan and cover with cold water. Add salt to taste and bring to a boil; reduce heat and simmer until potatoes are tender enough to mash. Drain and mash. Beat in milk and 1 egg (reserving 1 teaspoon of the egg for a wash).
In a medium pot bring the diced sweet potatoes to a boil and cook until softened. Mash only, no need to add anything to the sweet potato mash. (optional)
Place the ground beef in a large non-stick skillet. Cook the beef over medium heat until browned, breaking the meat up as it cooks. Drain the oil off the meat and return to heat.
Add onions and garlic and sauté until softened.
Stir in Corn Starch, salt and pepper, thyme and savoury.
Add the beef bouillon cube to the water and dissolve. Add to pan along with theWorcestershire sauce and Bay leaf.
Add in the frozen vegetables and sauté for an additional 10 minutes.
Remove the Bay Leaf and spread the mixture in a deep baking casserole dish. Top with garlic mashed potatoes. Spread the sweet potato mash over the top of the mashed potatoes and with a knife swirl into the mashed potato topping.
Bake at 350 degrees for 30 minutes.