Cottage Pie

Begin with the potatoes. Boil on stove until bottom hash is ready to combine.

Grease skillet with butter and brown meat.

Add frozen vegetables and cook till thawed.

Add tablespoon of cornstarch to 1 cup of V8 juice. Stir till dissolved and pour over hash. Cook to a simmer.

Drain potatoes and mash with butter and milk (add till you have the potatoes as thick or thin as you want.) If you are out of milk, use V8 juice.

Dump hash into a glass casserole dish, 9x13 works best.

Spoon potatoes on top and spread to desired coverage.

Place in preheated oven of 400 Fahrenheit. Bake for 20-30 minutes or until potatoes are browned.