2 - 2 1/2 lb russet potatoes, peeled and cubed
1/4 cup sour cream
1/4 -1/3 cup milk
2 lbs Pasture to Plate Co. ground beef
1/2 cup chopped onion
1/2 teaspoon dried thyme, crushed
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all purpose flour
3 tablespoons tomato paste
2 1/4 cups beef broth
2 teaspoons Worcestershire sauce
1 16 oz package frozen mixed vegetables
Preheat Oven to 350 degrees
1. In a 4 qt saucepan cook potatoes in enough boiling, lightly salted water to cover for 15-20 minutes or until tender; drain. Mash potatoes. Stir in sour cream, 1/2 tsp salt and enough milk to reach desired consistency.
2. While potatoes boil, in a 12" skillet cook ground beef, onion and thyme over medium high heat until meat is browned. Drain meat and return to pan. Add flour. Cook and stir over medium heat for 1 minute. Stir in tomato paste. Stir in broth and Worcestershire sauce. Bring to boiling; reduce heat and simmer, uncovered for 5 minutes. Stir in frozen vegetables, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Transfer meat mixture to a 3 qt baking dish. Spread mashed potatoes over meat mixture. Bake 20-25 minutes or until heated through and bubbly around the edges. If desired sprinkle with fresh parsley.
Makes 6-8 servings.