Ingredients
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4 large potatoes
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1 medium onion
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2 medium carrots
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2 cups shredded cabbage
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2 cups crushed tomatoes
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1 lb lean ground beef
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1 tablespoon vegetable oil
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1 tablespoon Worcestershire sauce
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1/2 teaspoon oregano
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1/2 teaspoon savory
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1/2 teaspoon ground cumin
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1/2 teaspoon ground celery seed
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1 tablespoon dried chives (use 1/4 cup minced fresh chives if you can get them)
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1/4 cup butter
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1/2 cup buttermilk
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salt and pepper
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paprika
Instructions
- Scrub the potatoes and peel them if you wish--I don't.
- Cut them into chunks and boil them until tender.
- Meanwhile, peel and chop the onion.
- Peel and grate the carrot.
- Wash and chop the cabbage.
- In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
- Remove it to a deep casserole using a slotted spoon.
- If there is more than a tablespoon of fat left in the skillet, drain most of it off.
- Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
- Add all the seasonings and simmer until everything is getting soft--just a few minutes.
- Put the veg in the casserole and stir them up with the meat.
- Drain the potatoes and mash them with the butter and buttermilk.
- Season lightly with salt and pepper.
- Spread these over the meat and veg mix in the casserole.
- Sprinkle a little paprika over top, if you like.
- This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
- The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.