Shepherd's Pie

1 1/2 lbs ground round beef

1 onion chopped

1-2 cups vegetables - chopped carrots, corn, peas (edit: you can buy frozen mixes of vegetables. It won't be as good, but it cuts down on prep time)

1 1/2 - 2 lbs potatoes (3 big ones)

8 tablespoons butter (1 stick)

1/2 cup beef broth

1 tsp Worcestershire sauce

Salt, pepper, other seasonings of choice

1 to 2 tbsp tomato paste

Directions:

1) Peel and quarter potatoes (chop into medium-sized pieces) and boil in salted water until tender (stick a fork in it and see if they're done. ~20 minutes)

2) While the potatoes are cooking, melt 4 tbsp butter (1/4 cup) in a large frying pan.

3) Saute onions in butter until tender over medium heat (10 minutes). If you are adding vegetables, add them according to cooking time. (For frozen, cook according to the back of the package). Put any carrots in with the onions. Add corn or peas either at the end of cooking the onions, or after the meat has initially cooked.

4) Add ground beef and saute until no longer pink. Add salt and pepper. Add Worcestershire sauce & tomato paste. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5) Mash potatoes in a bowl with remainder of butter, season to taste.

6) Place beef, onions, and other vegetables in baking dish. Distribute mashed potatoes on top.

7) Cook at 400 F until bubbling and the tops of potatoes are brown (~30 minutes.) Broil/move to the top rack for a few minutes if necessary to brown more.