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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
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.