Ingredients

• 1½ lbs ground beef (80-20 recommended)
• ½ large white onion, chopped (about 1 cup)
• 1 tablespoon granulated garlic or 2 tablespoons minced garlic
• 4 teaspoon flour
• 1½ cups beef broth
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground thyme
• ½ teaspoon ground parsley
• ½ teaspoon ground sage
• 8 cups mashed potato (about 8 servings)
• 2 cups mixed vegetables (corn, carrot, peas, lima beans)

Directions

Prepare 8 cups (about 8 servings) of mashed potato.

Preheat oven to 350°F.

In a 12″ skillet, brown the beef adding salt and pepper when meat is mostly browned. When meat is browned, remove with slotted spoon, reserving fat in pan. Heat fat over medium-high heat, and dust flour over the fat, whisking until smooth to incorporate into a roux. Whisk roux until flour is cooked, and becomes fragrant. Slowly add beef broth, whisking into a thin gravy. Combine thyme, ginger and sage adjustong seasonand simmer, stirring occasionally, adjusting to taste, until reduced by a third, about 15 minutes.

Combine gravy, beef and vegetables in skillet. Spoon or pipe potatoes over the beef and spread into an even layer. Embellish with a fork.

Bake 20-30 minutes at 350°F over a foil drip pan until potatoes start to brown.