Filling ingredients:

2-3 lb ground beef

2 links of smoked sausage diced

half stick of butter

1 onion diced

1 bell pepper diced

1 garlic head diced

cayenne pepper

salt

black pepper

garlic powder

onion powder

1 tsp thyme

3 carrots diced

1 can of petit pois

1 can of whole corn

1 can Dawn’s Mushroom Steak Sauce

2 tbsp Worcestershire sauce

1 small can of tomato sauce

2 tbsp flour

1 cup beef broth

1-2 cups shredded sharp cheddar cheese (optional)

parsley and onion tops for topping (optional)

For the potatoes:

2 lb bag of Yukon gold potatoes

1/2 cup of heavy whipping cream

half stick of butter

salt and pepper

1/4 cup of sour cream

Boil potatoes until soft. Drain water from potatoes and mash together adding all ingredients.

Brown sausage on a medium/high heat. Add butter, onion, carrots, bell peppers, and garlic in a large cast iron skillet. Start boiling your potatoes in a separate pot at this time.
Once all veggies are browned, add ground beef and all seasonings.
Add tomato paste, dawns mushroom steak sauce, Worcestershire sauce, flour, peas, corn and broth. Mix well and bring to a boil then simmer until mixture has thickened.
Spoon your potatoes over the meat mixture. Sprinkle with cheese (optional) and bake for 30-40 minutes at 350 degrees. I broiled it at the end for a couple of minutes to really brown the top. Top with parsley and onion tops.
ENJOY!