Instructions: Peel and chop some potatoes into a saucepan with water bringing it to a boil on the boiling platethen draining and put in the simmering ovento soften.

Meanwhile chop one or two onions carrots and celery stalks and saute them in butter or oil in a frying pan on the roasting ovenfloor.

Once softened transfer them to a casserole.

Crumble ground beef into the same frying pan while its still hot and brown it quickly on the boiling plateto lock in its moisture and tenderness.

Drain off any fat and add the meat to the casserole.

Moisten the mixture now with a can of campbells Vegetable Soup.

Mix a tsp or two of dried rosemary leaves in with the meat and vegetables.

Cover the casserole now and set it in your upper baking ovenor lower roasting ovenfor 20 minutes or so.

When you bring the casserole out again if you have a modest amount of left over cooked vegetables to add spread them over the meat mixture first then top with the hot potatoes.

Sprinkle the top with a little grated cheese if you like and slide the uncovered casserole into the top of the roasting ovento brown the topping for 5 or 10 minutes before serving.

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