• butter or oil for pan
• 8 potatoes, peeled and cut into cubes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons sour cream
• 4 tablespoons butter
• 1 1/2 cups + 2-3 tablespoons milk, divided
• 2 pounds ground beef
• 2 tablespoons cornstarch
• 2 cups mixed vegetables, thawed
• 1 cup shredded cheese (cheddar or Mexican blend)
• paprika, optional

Preheat oven to 350 F. Butter or oil a 9×13 baking pan. Boil the cubed potatoes in water until soft, then drain. Transfer the potatoes to a medium bowl and mash. Then add the garlic powder, onion powder, basil, oregano, salt, black pepper, sour cream, butter, and 2-3 tablespoons milk. Stir until well blended and set aside. In a medium skillet over medium heat, brown the ground beef. Drain, then add the cornstarch and remaining 1 1/2 cups milk. Cook until thickened like gravy, stirring occasionally. Add more milk if needed, and salt to taste. To the bottom of the 9×13 pan, add the ground beef/gravy mixture in an even layer. Then add a layer of mixed vegetables and sprinkle evenly with cheese. Spread the mashed potatoes over the cheese. Sprinkle with paprika, if desired. Bake at 350 F, uncovered, for 25-30 minutes, until bubbly. Let set 10 minutes before serving. Serves 8-10.