: Mashed Potato Topping:
1
: Cover potatoes with water in large pot; bring to a boil.
2
: Reduce heat, cover and simmer 15 to 20 minutes or until tender; drain well.
3
: Add 1 cup (250 mL) evaporated milk, butter salt and pepper; mash until smooth. Set aside.
: Filling:
4
: Preheat oven to 350°F (180°C). Brown beef in large skillet over medium-high heat for 3 minutes.
5
: Add onion, garlic and pepper; cook 6 to 8 minutes or until pepper is slightly softened and beef is no longer pink. Drain off fat.
6
: Reduce heat to medium-low. Add remaining evaporated milk, frozen vegetables, Worcestershire sauce, salt, thyme and pepper, stirring until combined.
7
: Remove from heat; stir in ketchup. Spoon into 13 x 9-inch (3.5 L) baking dish, spreading evenly.
8
: Smooth mashed potato topping over filling, sealing to edged of dish. Sprinkle with paprika, Bake 30 to 35 minutes or until hot and bubbling.