Speedy Shepherd's Pie

By cserumga

419 calories per serving

Ingredients

• 1 pound 93% lean ground beef
• 1 cup matchstick-cut carrots, finely chopped
• 1 cup prechopped onion
• 4 garlic cloves, minced
• 2 tablespoons unsalted tomato paste
• 1 cup unsalted beef stock, divided
• 2 teaspoons cornstarch
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon kosher salt
• 1 1/2 cups frozen green peas
• 1 (24-ounce) package prepared mashed potatoes (such as Simply Potatoes)
• 2 tablespoons freeze-dried onion
• 1/2 teaspoon Hungarian sweet paprika

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 500°.

2. Place beef in a large skillet over high heat; cook 5 minutes or until browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook 30 seconds. Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 3/4 cup stock, Worcestershire, pepper, and salt to pan. Stir in peas. Cook 2 minutes or until slightly thickened.

3. Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500° for 5 minutes.