Ingredients
2 pounds ground beef1 medium onion, chopped2 cans (14-1/2 ounces each) diced tomatoes, undrained3 cups frozen peas2/3 cup ketchup1/4 cup minced fresh parsley2 tablespoons all-purpose flour2 teaspoons beef bouillon granules2 teaspoons dried marjoram1 teaspoon salt1/2 teaspoon pepper6 cups hot mashed potatoes (prepared with milk and butter)2 eggs
Preparation
In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil; cook an stir for 2 minutes.
Pour into an ungreased shallow 3-qt. baking dish. Combine potatoes and eggs. Drop by 1/2 cupfuls onto beef mixture.
Bake, uncovered, at 350° for 35-40 minutes or until bubbly and potatoes are lightly browned.
