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Serves 6

INGREDIENTS:

• 3-4 pounds peeled cubed potatoes


• approx. 3/4- 1 cup sour cream


• 1 cup grated cheddar cheese


• black pepper to taste


• 1/2 cup diced white onion


• 1/2 cup peeled and diced carrots


• olive oil for sauteing veggies


• 1 1/2 pounds ground beef (more or less)


• 1/4 cup all-purpose flour


• 2 cups beef stock


• approx. 1 cup frozen peas


• salt and pepper to taste


• a dash of Worcestershire (optional but good)

PROCEDURE:

Boil 3-4 pounds of peeled and cubed potatoes and, when they're done and well drained, put them back into the pot. Add about 1 cup sour cream and 1 cup of grated cheddar cheese, mash them up and season with a little black pepper to taste.

Divide those mashed potatoes into 6 equal mounds, in a large baking dish, and then use a well oiled ladle to press those mounds into bowl shapes. Turn the oven to the broiler setting and place the baking tray on the second rack from the top right underneath the broiler.

Next, use a large pan, with a splash of olive oil on medium high heat, to sauté 1/2 cup of diced white onion and 1/2 cup peeled and diced carrots. Once those have softened up a bit, add about 1 1/2 pounds of ground beef and cook that until its browned all around and cooked through.

Then sprinkle in 1/4 cup all-purpose flour let that cook for a minute or two then add 2 cups of beef stock and bring that up to a simmer.
Keep stirring that as it comes up to a nice simmer and starts to thicken up and you also want to keep your eye on the potatoes and spin them around once or twice as they're cooking.

After a few minutes when the sauce has thickened up, add a good handful of frozen peas and season it with salt and pepper to taste and, when everything is nice and hot all the way through, it's time to eat.

HINTS:

Serve with regular mashed potatoes without browning under the broiler for an even simpler meal or, bake in the oven in a casserole, in the traditional fashion, with the mashed potatoes on top.