sauce is the secret ingredient in the meat sauce for this recipe. It is the
distant cousin of a tamarind-flavored Indian sauce which is served in Indian
restaurants. The tamarind/Indian date is a flat seed with a sweet-and-sour
sticky paste. Tamarind grows in India, Asia and northern Africa.
2 pounds lean ground beef
2 cups chopped yellow onion
1 packet Lipton® Recipe Secrets® Onion Recipe Soup Mix
1 ½ cups starchy water from boiling potatoes
1 tablespoon beef base
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 teaspoon dried summer savory leaves
2 tablespoons all-purpose flour
¼ cup water
2 large carrots, peeled and quartered
3 pounds russet potatoes, peeled and quartered
2 tablespoons butter
Pinch sweet paprika
Ground black pepper
2 tablespoons half-and-half
½ teaspoon garlic salt
¼ teaspoon salt
Boil the carrots and potatoes in a 6-quart Dutch oven. Drain
and reserve 1 ½ cups water from the potatoes. Set the
potatoes and carrots aside.
2. In the same Dutch oven, brown beef then add onions, soup
mix, 1 ½ cups water from boiling potatoes, beef base,
Worcestershire sauce, parsley and savory. Cover and simmer
3. Mix flour with the ¼ cup water until smooth. Pour in some
of the hot liquid from the meat.
4. Stir back into the meat. Slice the carrots into ½-inch pieces.
Add to meat mixture. Pour into a 3-quart casserole.
5. In a large bowl, mash potatoes. Stir in butter, paprika,
pepper, half-and-half, garlic salt and salt. If you use a mixer,
you risk having gluey potatoes and these need to be fluffy.
Arrange the potatoes in little heaps over meat or flatten with a
fork for a more traditional appearance.
7. Bake in preheated 350° oven for 30 minutes.
Hint: For a fancy dinner, place mashed potatoes in a pastry
bag fitted with a large star tip. Pipe rounds onto meat filling.
Makes 4 servings