Speedy Shepherd's Pie

By Dottiejk

Ingredients

• 1 pound lean ground beef
• 1 cup matchstick-cut carrots; finely chopped
• 2 garlic clove; minced
• 2 tablespoon Tomato paste
• 1 cup beef stock; divided
• 2 teaspoon corn starch
• 2 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 3/8 teaspoon kosher salt
• 1-1/2 cup frozen green peas
• mashed potatoes
• 2 tablespoon freeze-dried onion
• 1/2 teaspoon hungarian paprika

Preparation

Step 1

Preheat oven to 500°F.

Place beef in a large skillet over high heat; cook five minutes or until
browned, stirring to cumble. Add carrot, onion, and garlic to pan; cook two
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 two minutes or until slightly
thickened.

Place beef mixture in a two quart glass or ceramic baking dish. Top evenly
with mashed potatoes. Sprinkle freese-dried onions and paprika over
potatoes. Bake at 500°F for five minutes.