Roughly chop potatoes and toss in large pot. Add water to cover.
Heat potatoes until boiling, then reduce heat and simmer for 10 minutes or until potatoes are fork tender. Drain
Add butter, egg, milk, and salt to potatoes. Mash and set aside
While potatoes are cooking, heat oil in dutch kettle
Brown beef in kettle, add onion and garlic and cook for ~5 minutes
Add carrots and soy sauce, cook for ~10 minutes or until veggies soften
Add frozen corn, frozen green beans, ketchup, and spices. Cover and cook ~15 minutes or until veggies are tender
Lightly press beef/veggie mix into bottom of dutch kettle. Spoon mashed potatoes over the veggies, and smooth out over the whole dish. You want to be sure there are no holes so the veggies continue to steam beneath the potatoes
Bake in oven, uncovered, for 30 minutes or until potatoes turn crispy and lightly browned
Serve and enjoy!
This recipe is easy to play around with and find new combinations. Sometimes I like to add frozen sweet peppers, frozen or dried hot pepper, beauty heart radish, or beets! If you are adding uncooked vegetables, add them with the carrots earlier. If you are adding pre-cooked or frozen vegetables, add them later with the other frozen vegetables.
"Roots Down is our family farm. We used to have a farm years ago. Now Kyle and his family present a wonderful variety of fresh vegetables through their CSA. We chat about recipes and enjoy more variety than when we grew our own."