2 lbs ground beef
1 chopped onion
4 cloves minced garlic
2 TBS Dale's Seasoning
1 cup beef bone broth
2 TBS worchestershire sauce
2 TBS Bragg's liquid amino's
Brown Gravy Mix
1 lb sliced carrots
2 lbs diced potatoes
chicken bone stock
1/2 stick butter
half-n-half
Shredded cheese of your choice
Cook round beef with onion and garlic.
Add Dale's, beef stock, wochestershire sauce, amino's and gravy mix.
Put into the bottom of a baking dish and sprinkle with shredded cheese.
In a separate pot, cook the carrots until tender.
Drain the water and put them on top of the meat in the baking dish.
Sprinkle with cheese.
Preheat the oven to 350*.
Cook the potatoes in chicken stock until tender.
Drain and add butter and half-n-half and make into mashed potatoes.
Spread mashed potatoes over carrots, and sprinkle with cheese.
Bake at 350* for 10 minutes.
NOTE: You can salt this along the way to your taste.