A very tasty recipe that is also good when re-heated. I have been making this recipe for many years.
Provided by William Uncle Bill
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a medium size saucepan, add cubed potatoes, cover with water and cook until tender; about 15 minutes.
- Drain potatoes when cooked; mash and set aside.
- In the meantime, in a large frying pan, add oil and butter and heat to melt on medium heat.
- In a bowl, combine ground beef, ground lamb, onions, garlic, beaten eggs, Worcestershire sauce and mix well to incorporate.
- Add mixture to frying pan and cook until beef is browned, about 10 minutes, stirring occasionally.
- Now add carrots, petite peas, cauliflower florets, chopped zucchini, mushrooms, tomato paste, chili powder, seasoning salt, garlic salt, spaghetti seasoning and dry mustard; mix well and cook for about 5 minutes stirring often.
- Prepare a 7" x 10" or a 8" x 8" casserole dish by rubbing interior with butter or spraying with a vegetable oil.
- Preheat oven to 325°F.
- Transfer beef mixture to prepared casserole dish, level and pat down slightly with a spatula.
- Spread mashed potatoes evenly over the top.
- Bake in preheated 325°F oven for 30 minutes or until potatoes are lightly browned.
- Now sprinkle the grated cheese over the potatoes and return to oven and bake until cheese melts, about 5 minutes.
- Remove from oven and let sit for about 5 minutes to set before cutting into 2 1/2 by 2 1/2 inch squares.
- Serve with a dollop of ketchup if desired.
- Refrigerate any unused portions.
- Reheat 2 squares at a time in a microwave proof dish, on HIGH (full power) for 3 minutes or until nice and hot.
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