1. Preheat oven to 350°F. 2. Heat oil in a large saucepan and brown the beef with half the onion on medium-high heat. 3. Add herbs and Worcestershire sauce and stir for a few minutes. 4. Add water, Oxo/beef bouillon cube, ½ the salt and pepper and bring to boil (stir to break up beef). 5. Add carrots, and remaining onion. 6. Cook on medium-high until vegetables are properly cooked. 7. Drain in colander and place meat in buttered ovenproof casserole dish about 9 inches square. 8. (MASHED POTATOES). 9. Boil potatoes over high heat until soft; drain. 10. Add butter, remaining salt and pepper and gradually add milk while mashing potatoes with a hand masher (consistency should be firm; add milk, as necessary, but try not to make the potatoes too runny). 11. Let cool for a few minutes before evenly spreading on top of beef. 12. Score topping using the prongs of fork. 13. Bake in oven for 30-40 minutes or until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
