Ingredients:

2 lbs ground round
6 medium potatoes, peeled & chopped into 1" cubes (or 4 pkgs instant mashed potatoes)
6 carrots, chopped into 1" pieces (or 1 can chopped carrots)
1/2 pound frozen fresh green beans, cut into 1" segments (or 1 can)
1/2 pound frozen fresh peas (1 can)
1/2 pound frozen fresh kernel corn (1 can)
1 large white onion, peeled & chopped
1 large clove garlic, peeled & chopped (or 2 tbsp chopped garlic)
1 stick butter
1 cup cream
1 cup sour cream
4 cups shredded Colby Jack cheese
1 tbsp basil
1 tbsp thyme
2 tbsp worchestershire sauce
1 can tomato sauce
1/4 cup sugar
1/4 cup flour
salt
black pepper

In a medium saucepan, add 2 cups water, carrots and green peas, 1/4 stick butter, 1/2 of the onion, 1/2 of the garlic, and a dash of salt on medium-high heat.  Bring to a boil and simmer for 10 minutes.

In a large pot, add potatoes, a tbsp of salt, and water to cover potatoes.  Boil for 15 minutes or until potatoes are soft.

In another large pot, put 1/4 stick of butter in pot at medium heat and saute half on onion and garlic until onion is translucent.  Add worchestershire sauce, basil, thyme, 1 tsp salt, 1 tsp pepper, and ground beef.  Brown beef, then add tomato sauce.  Simmer for 10 minutes.

Drain carrots & green beans, then combine with beef mixture.  Add corn, peas, sugar, and flour.  Stir and continue to simmer.  If needed, thin sauce with hot water - sauce should be roughly the consistency of ketchup.  If the sauce is too thin, continue to simmer and stir frequently.

While simmering beef vegetable filling, drain and mash potatoes.  Add 1/2 stick butter, cream, sour cream, and 2 cups cheese to potatoes.

In a 9" x 13" pan, spread 3/4 of the potatoes on the bottom and sides of the pan with a spatula until it is at least 1" thick.  Using a ladle, fill the inside of the pan with the beef vegetable filling, leaving 1/4" space between the top of the filling and the top of the potatoes.  Carefully spread the rest of the potatoes on the top of the filling, making sure there's no gaps.  Cover with the rest of the cheese and bake for 10 minutes at 350F or until cheese is completely melted.

Serves 2 for 3 days. :)

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