From Pantry Cooking with Home Preserved Foods
1 pint ground beef, canned in beef broth
3/8 teaspoon dried minced garlic
1/4 cup dried onion
1 pint (or 1 14-ounce can) sliced carrots, drained
2 cans (4 ounces each) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
3 cups prepared mashed potatoes
Parsley flakes
Combine the first 7 ingredients (including the meat broth) in a large skillet and heat through. Pour into a greased 2 quart baking dish. Top with mashed potatoes. Sprinkle with parsley. Bake at 350 degrees for 30 minutes. Serves 6.
Tip: Freeze the remaining tomato paste in 1 tablespoon amounts for future use.
