SHEPHERD'S PIE CASSEROLE

I found this recipe in an old magazine and have adapted it to my liking. I sometimes make it with ground beef or stewing beef. I sometimes use half sweet potato for added interest. This casserole freezes well.

3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 lbs. boneless round steak, cut into 1/2 inch cubes
2 Tbsp. cooking oil
1 cup water
1/2 cup beef broth (I use a beef boullion disolved in 1/2 cup water)
1-2 garlic cloves, minced
1 Tbsp. dried minced onion (I use a small onion, chopped)
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
2 cups fresh mushrooms (I sometimes use 1 can, drained)
2 cups frozen peas, thawed (I sometimes use corn, carrots or a combo)
3 cups mashed potatoes (mashed with milk and butter)
1 Tbsp. butter (optional)
Paprika

In a large resealable bag, combine flour, salt and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil.  Add water, broth, mushrooms, garlic, onions, thyme and Rosemary; bring to a boil. Simmer uncovered for 5 minutes.  Pour into a greased 9X13 pan. Cover and bake at 350F for 1 1/2-1 3/4 hours or till beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. If desired brush with melted butter; sprinkle with Paprika. Bake 15-20 minutes more.
Yield: 6-8 servings