Hamburger Pie

From the red plaid cookbook, with some changes

4 servings of instant mashed potatoes, prepared according to the box + 2 T nutritional yeast and 1 tsp
      garlic salt
1 lb ground beef
1 chopped onion
1 bag frozen mixed veggies (or veg of your choice!)
1/4 c water
1 14.5 oz can tomatoes
1/2 of a 6 oz can tomato paste
2 T soy sauce
1 tsp Mrs. Dash
1/2 tsp molasses
1/2 tsp italian seasoning
1 T hearty brown mustard
salt and pepper to taste
additional nutritional yeast
shredded cheese (Daiya for those of us who can't do dairy)

1.  Prepare mashed potatoes.  Set aside.
2.  In a large skillet, cook ground beef, onion, Mrs. Dash and some salt and pepper till meat is no longer pink and onion is tender.
3.  Add frozen veg to skillet along with 1/4 cup water.  Cover and cook 5-10 minutes--until veggies are tender.  Stir in the undrained tomatoes, tomato paste, soy sauce, molasses, italian seasoning,  mustard, additional nutritional yeast (heh!), and any more salt and pepper, if needed.
4.  Transfer mixture to 2 quart casserole.  Drop mashed potatoes in mounds atop hot mixture  and kind of spread around to get a mostly covered, pretty flat top.  If desired, sprinkle with shredded cheese.  Bake 20-25 minutes or till heated through and golden on top.

GK's notes:  Now, this is how I prepared it, and I'm writing it down to remember what I did.  I want to tinker with it some before I call this a finished recipe.  It was too tomato-y, and a bit tangy, almost vinegar-y, but I think a lot of this is because of the tomato paste.  I will eliminate it next time, and see how that goes.  Also, it was too liquidy.  I think eliminating the 1/4 c water would be a good idea at least, and maybe drain the tomatoes before adding them, though if we're taking out the paste, we might need the tomato juice for flavor.  It might also be good to reduce the mustard to 1/2 T; that might also reduce the tanginess.