Page 70 - Recipe Book

• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen sweet peas

Preparation:

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium
saucepan and bring to a boil. Cook until tender and easily crushed
with tongs, approximately 10 to 15 minutes.
2. Drain the potatoes in a colander and then return to the saucepan.
3. Mash the potatoes and add the milk, butter, Premadonna Soul
seasoning and continue to mash until smooth. Stir in the yolk until
well combined.
4. Preheat the oven to 400 degrees Fahrenheit
5. While the potatoes are cooking, prepare the filling. Sauté the onion
and carrots
6. Add the ground beef, garlic, salt and pepper and cook until browned
7. Sprinkle the meat with the flour and toss to coat, continuing to cook
for another minute.
8. Add the tomato paste, Worcestershire, Premadonna Greek seasoning
and stir to combine.
9. Cover and simmer for 10 to 12 minutes or until the sauce is thickened
slightly.
10. Add the corn and peas to the ground beef mixture and spread evenly
into an 11 by 7-inch glass baking dish.
11. Top the ground beef with the mashed potatoes, starting around the
edges to create a seal to prevent the mixture from bubbling up.

67