2.5 lbs gold potatoes
1 cup butter
2 lbs ground beef
1/2 large yellow onion (1.5-2 cups chopped)
6 cloves of garlic
1 cup frozen peas
1 cup frozen carrots
1 cup frozen corn
1 cup beef broth
2 tbsp Prime Rib Rub
2-4 tbsp flour
2 tbsp tomato paste
2 tsp worcestershire
Peel and quarter potatoes for uniform size.
Boil potatoes until fork tender and drain.
Add 1 cup butter to drained potatoes and mash, seasoning with salt and pepper to taste.
When potatoes are boiling, add 1 tbsp cooking oil to large saute pan and heat over medium heat.
Add 1.5 cup chopped onion once heated, cook for 4-6 minutes or until fragrant, then add garlic cooking another minute.
Add ground beef and break up with a wooden spoon. Once broken up, season with 1 tbsp Prime Rib Seasoning and cook until no pink shows.
Add 2 tbsp tomato paste, 1 cup beef broth, 4-6 tbsp flour, 1 tbsp Prime Rib Seasoning, and 2 tsp worcestershire stirring well to combine.
Bring mixture to a boil, cover, and reduce heat to low for a slow simmer for 10-12 minutes.
Add frozen veggies to mixture, stir well, and pour into a deep baking dish in an even, single layer.
Cover mixture with mashed potatoes, taking care to seal edges so meat filling doesn’t boil through.
Bake for 20-25 minutes at 400 degrees or until tops of potatoes begin to brown.