Description
Have dinner on the table in about 20 minutes with this Speedy Shepherd’s Pie from Cooking Light.
Ingredients
- 1 pound 93% Lean Ground Beef
- 1 cup Carrot Matchsticks
- 1 cup Chopped Onion
- 4 cloves Garlic, Minced
- 2 Tablespoons Unsalted Tomato Paste
- 1 cup Unsalted Beef Stock, Divided
- 2 teaspoons Cornstartch
- 2 teaspoons Worcestershire Sauce
- ½ teaspoons Freshly Ground Black Pepper
- ⅜ teaspoons Kosher Salt
- 1-½ cup Frozen Green Peas
- 24 ounces, weight Prepared Mashed Potatoes
- 2 Tablespoons Freeze Dried Onion
- ½ teaspoons Hungarian Sweet Paprika
Preparation
Preheat oven to 500ºF.
Place beef in a large skillet over high heat. Cook for 5 minutes, or until browned, stirring to crumble. Add carrots, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook for 30 seconds.
Combine 1/4 stock and cornstarch in a small bowl, stirring with a whisk to make a slurry. Add slurry, remaining 3/4 cup stock, Worcestershire sauce, pepper, and salt to pan. Stir in peas. Cook for 2 minutes or until slightly thickened.
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 500ºF for 5 minutes.
Recipe from Cooking Light August 2015.
