Shepherd's Hash Brown Pie
1 Tbsp. vegetable oil
1 onion, choped
1-1/2 pounds lean ground beef
1 tsp. Worchestershire sauce
2 cloves garlic, minced
1 Tbsp. chili powder
1 tsp. dried oregano or basil
1/2 tsp. dried majoram (optional)
1/2 tsp. EACH salt and pepper
1 can (19 oz/540 ml) canned tomatoes, coarsley chopped, undrained
2 tsp. Veloutine (thickener)
1-1/2 cups frozen mixed vegetables
TOPPING:
3-1/2 cups frozen hash brown potatoes
1 cup sharp cheddar cheese (orange)
1 tsp. Mrs. Dash seasoning
1 egg, beaten
Grease a 2 Ltr/Quart casserole dish
In a large skillet, heat oil over medium heat; cook onion about 3 minutes.
Add beef, breaking into small pieces. When beef is half cooked, stir in seasonings. Cook until meat is no longer pink. Drain fat from meat.
Add tomatoes; bring to a boil. Add Veloutine (thickener) stirring to blend well. Remove from heat. Stir in vegetables. Spoon into prepared dish.
May be prepared to this point early in the day of serving and refrigerated. If chilled, let stand at room temperature for 30 minutes
Pre-heat oven to 400 degrees.
Toss together topping ingredients and spoon over meat mixture.
Bake for 30 minutes. Broil until topping is golden.
Serves 6.
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