STORY BEHIND THE DISH:

Stewart told me this recipe shortly after we first got married. It was the recipe that he used in the restaurant where he worked as a chef. Our kids would eat this up w/ no grumbling about the "veggies" in it. Today, it's Ashley's favorite.

DIRECTIONS:

Peel and dice the potatoes, and place in a pot fully covered by water. Add 1 tsp salt. Cook until fork tender. Drain. Place drained potatoes pack in pot or in a mixing bowl. Add evaporated milk, butter. Also add about 1/4 tsp salt and 1/8 tsp pepper. Blend and mash until creamy (this can be done w/ a potato masher or mixer). If the potatoes seem too thick and won't mash well, add some milk. Adjust salt to taste.

While potatoes are cooking, brown the ground beef and onions together until fully cooked. Drain and rinse off excess fat. Place beef in a large bowl and add the can of soup, peas, and corn. Mix until well blended. Pour beef mixture in the bottom of a 13 x 9 baking dish. Sprinkle cheese over the top of beef mixture. Once the potatoes have been mashed, spread on top of cheese and meat layer. It helps to dollop the potatoes first and then spread to the edges. Bake for about 30 min at 350 deg F. You can brown the tops of potatoes under broiler if desired.