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1.
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Bring a large pot of water to a boil.
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Add potatoes and cook until tender.
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4
Drain and mash.
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Set aside.
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(When I mash potatoes for this recipe, I just mix in a little milk, butter, and pepper to taste.)
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2.
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Preheat oven to 350F.
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3.
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Combine the water or broth with the wine, Worcestershire Sauce, bouillon cubes, pepper, herb chicken seasoning, and parsley.
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Set aside.
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4.
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In a large skillet, brown the meat.
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Drain and set aside, leaving just a little bit of grease in the pan.
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To this, add the onion and garlic, saute over medium heat just until onion begins to brown.
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5.
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Return the meat to the pan and add the mixture from Step 3.
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Add vegetables.
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Cook, stirring occasionally, until most of the liquid has evaporated.
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6.
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Pour meat/vegetable mixture into a 9x13 casserole dish.
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Cover with mashed potatoes, and sprinkle the cheese over the potatoes.
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Bake in preheated oven until cheese melts or potatoes begin to brown.
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* If, like in my household, you are sensitive to or prefer less salt, I recommend using low sodium bouillon cubes and broth.
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* I have been playing with this recipe a bit, trying to make more of a gravy for the meat mixture, but havent come up with anything that sings to me yet.
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Gravy or no gravy, this is very yummy just the way it is.
