½ yellow onion

2 large carrots

4 medium or 6 small potatoes

1 beef bouillon cube

½ cup water

1 tablespoon Worcestershire sauce

1 teaspoon granulated sugar

¼ teaspoon garlic salt

2 teaspoons vegetable oil

1 pound ground beef

2 tablespoons margarine

3 tablespoons milk

¼ teaspoon paprika

1 cup canned corn

• Preheat oven to 350°. Chop the onion and set aside. Wash, peel, and chop the carrots. Wash the potatoes and cut into chunks.

• Bring the water to a boil. Dissolve the beef bouillon in the boiling water. Stir in the Worcestershire sauce, sugar, and garlic salt.

• Heat the oil in a frying pan and add the ground beef. When the ground beef is nearly cooked, drain off excess fat from the pan. Add the onion and carrots. Cook until the onion is tender. Add the bouillon sauce, reduce heat, and simmer for about 30 minutes.

• Meanwhile, prepare the potato topping. Place the potatoes in a large saucepan with water to cover. Boil the potatoes until tender. Remove from heat and drain. Add the margarine and milk, and mash the potatoes. Stir in the paprika.

• Stir the canned corn into the ground beef mixture. Place the mixture in a deep casserole dish. Spread the mashed potatoes on top. Bake for 20 minutes or until the potatoes are browned and the meat mixture is bubbling.

Leftover Mashed Potatoes

Nothing beats food that just needs reheating for those nights you're in a rush to hit the books. The recipe for Basic Mashed Potatoes for One (page 93) can easily be doubled so that you have leftovers for another night. Simply cover the leftover mashed potatoes and refrigerate. To reheat, fry in a bit of oil, or heat in the microwave.