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1
For the mashed potatoes: Boil peeled and quartered white potatoes until tender.
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2
Once they are soft, drain the water from the pan and mash the potatoes together with milk and butter until well-blended (they should be a little thicker than usual).
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3
Add sour cream, parsley flakes, and garlic powder and set aside.
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4
(I have also made this with 12 servings of Idahoan Complete instant potatoes made to package directions with a little less water to keep thick and they are fine).
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5
Preheat oven to 350 degress F.
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6
Chop the onion to size desired (I do pretty small due to preference of grandkids).
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7
In a large nonstick saute pan, cook the chopped onion over medium heat until it begins to soften (you may add in a little olive oil or butter, if desired).
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8
Remove the onion from the pan and set aside.
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9
Saute the ground beef, turning it and breaking it up so it is well-separated and does not crisp or brown too much (just need to cook it until the pink is gone).
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10
Drain some of the fat (keep some for flavor and moisture during baking).
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11
Add the onions, drained peas and carrots, and drained niblet corn, and two package of the gravy mix powder, as well as the beef roast seasoning, Worcestershire sauce, garlic powder, rosemary, and thyme and stir all thoroughly together well and allow all to heat through.
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12
In a small bowl or measuring cup, mix the beef stock or water with the remaining gravy mix packet contents and whisk well.
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13
Pour it evenly over the beef mixture and stir then remove from the heat.
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14
In a large baking dish (I used a lasagna pan), place the meat and veggie mixture evenly on the bottom.
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15
If desired, grind a little fresh pepper over the meat mixture (no salt needed the gravy mixes are salty).
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16
Take the mashed potatoes and place them evenly over the beef and veggie mixture, making sure all is covered edge to edge.
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17
Bake at 350 degrees (F) for 30-40 minutes.
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18
If it was made ahead and refrigerated, increase baking time an addional 15-25 minutes.
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19
Red wine can be substitued for the stock or water and if no children were eating it, I would eliminate the corn and add nice butter-sauteed fresh mushrooms (none of my children or grandchildren like mushrooms).
