1 tsp. vegetable oil
1 1/2 lb. ground beef
1 large onion, chopped
10 oz. can tomato soup
1 bay leaf
1/2 tsp. dried leaf thyme
1/4 tsp. each of dry mustard and freshly ground black pepper
1 cup frozen peas 
or
12 oz. can kernel corn (optional)
2 1/2 cups dry mashed potato flakes
1 3/4 cup water
1/2 cup milk
2 tbsp. butter
Pinch of salt

Makes 6 Servings

Recipe from Chatelaine Cook Book

Heat the oil in a large wide frying pan.  Add the meat and onion and cook over med. high heat, stirring often with a fork to keep meat separated until it loses its red color.  Drain off all the fat.

Add the undiluted soup, bay leaf and seasonings.  Add the vegetables, if using, and cook uncovered, over med. heat until heated through, stirring occasionally.  Taste and increase seasonings, if you like.  Remove the pan from the heat and stir in 1/2 cup potato flakes.  Turn into a deep 9" pie plate or square baking dish.

Preheat oven to 350 degrees.  Prepare the mashed potatoes following pkg. directions, using 2 cups mashed potato flakes along with reaming ingredients.  Spread lightly over the meat mixture.  Bake in the center of preheated oven for about 30 min. or until potatoes are piping hot.  If not as brown as you would like, increase the oven temperature to 375 degrees and continue baking for a few more min.