Seasoned ground beef in a savory tomato sauce with peas, is topped with a golden mashed potato crust.

Shepherd's Casserole

2 pounds ground beef

1 medium onion, chopped

2 tablespoons all-purpose flour

2 (14 1/2-ounce) cans diced tomatoes with juice

3 cups frozen peas

2/3 cup ketchup

2 teaspoons beef base

1 tablespoon Worcestershire sauce

1 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

6 cups hot mashed potatoes (prepared with milk and butter)

2 large eggs

1. In a saucepan over medium heat, brown the beef and onion; drain. Stir in flour and cook 1 minute; add the next nine ingredients, mixing well. Bring to a boil; cook and stir for 2 minutes. Pour into an ungreased shallow 3-quart baking dish.
2. Combine prepared mashed potatoes and eggs, mixing well. Drop by 1/2 cupfuls onto beef mixture.
3. Bake, uncovered, at 350°F (175°C) for 35 to 40 minutes or until bubbly and potatoes are lightly browned.

Makes 12 servings.