"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." ~ Laura Ingalls Wilder
2 tablespoons butter 1/4 cup chopped onion 1 stalk celery, chopped 1 pound ground beef 1 clove garlic, minced 2 tablespoons flour 1/2 cup beef broth 1 cup crushed tomatoes in puree 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 1/2 teaspoons worcestershire sauce salt and pepper to taste for mashed potato topping 6 cups peeled and chopped potatoes 4 tablespoons butter 1/2 cup sour cream 1/4 to 1/2 cup milk
salt to taste 1 cup grated cheddar cheese
Cook potatoes. Meanwhile, make the meat filling. Melt butter in a large skillet over medium heat. Sauté onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add ground beef and cook until beef is done. Stir garlic and flour into beef mixture. Stir in beef broth, canned tomatoes, herbs, and worcestershire sauce. Gently simmer for several minutes. Add salt and pepper to taste. Transfer mixture to a large buttered casserole dish. Preheat oven to 400°. Mash cooked potatoes with butter and sour cream, adding milk until desired consistency is reached. Salt potatoes to taste and spoon evenly over filling. Sprinkle cheese and paprika over top. Bake for 20 minutes or until top is golden brown. Cool for several minutes before serving. Enjoy!