Speedy Shepherds Pie

Name: Speedy Shepherds Pie
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; 1/2 teaspoons Freshly Ground Black Pepper; 38 teaspoons Kosher Salt; 1- 1/2 cup Frozen Green Peas; 24 ounces, weight Prepared Mashed Potatoes; 2 Tablespoons Freeze Dried Onion; 1/2 teaspoons Hungarian Sweet Paprika

14 ingredients

14 steps

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
1/2 teaspoons Freshly Ground Black Pepper
38 teaspoons Kosher Salt
1- 1/2 cup Frozen Green Peas
24 ounces, weight Prepared Mashed Potatoes
2 Tablespoons Freeze Dried Onion
1/2 teaspoons Hungarian Sweet Paprika

Directions

1

Preheat oven to 500 degrees F.
2

Place beef in a large skillet over high heat.
3

Cook for 5 minutes, or until browned, stirring to crumble.
4

Add carrots, onion, and garlic to pan; cook 2 minutes.
5

Stir in tomato paste; cook for 30 seconds.
6

Combine 1/4 stock and cornstarch in a small bowl, stirring with a whisk to make a slurry.
7

Add slurry, remaining 3/4 cup stock, Worcestershire sauce, pepper, and salt to pan.
8

Stir in peas.
9

Cook for 2 minutes or until slightly thickened.
10

Place beef mixture in a 2-quart glass or ceramic baking dish.
11

Top evenly with mashed potatoes.
12

Sprinkle freeze-dried onions and paprika over potatoes.
13

Bake at 500 degrees F for 5 minutes.
14

Recipe from Cooking Light August 2015.