4 cup prepared mashed potatoes (I usually use leftover)
1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
3 Tbsp. flour
1 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1 (14.5 oz.) can beef broth
2 cups frozen vegetable medley
Lawry’s seasoned salt
Salt and Pepper to taste
2 cup sharp cheddar cheese, shredded

Preheat oven to 400 degrees. Brown ground beef, onions and garlic in a large skillet over medium high heat. When meat is completely cooked, sprinkle in flour and continue to sauté for 1-2 minutes. Stir in tomato paste, Worcestershire sauce and beef broth. Simmer 5-6 minutes, or until sauce is thick. Turn off the heat, stir in frozen vegetables and season with salt and pepper to taste.
Pour beef mixture into a large, oven-proof casserole dish and top with mashed potatoes. Sprinkle with seasoned salt. Place casserole dish on a large sheet pan (in case the sauce overflows) then bake for 20-30 minutes. Add cheese and bake 5 minute more, or until cheese is melted. Scoop on plates and serve.