Weeknight Shepherd'S Pie

Name: Weeknight Shepherd'S Pie
Ingredients: 1 tablespoon vegetable oil; 1 large onion, diced; 1 large garlic clove, minced; 1 pound ground beef; 1 tablespoon all-purpose flour; 1 (14.5 ounce) can stewed tomatoes; 1/2 teaspoon dried thyme; 1 (15 ounce) can peas and carrots, drained; 1 (15 ounce) can sliced white potatoes, drained; 1 tablespoon butter, melted

10 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
1 large garlic clove, minced
1 pound ground beef
1 tablespoon all-purpose flour
1 (14.5 ounce) can stewed tomatoes
1/2 teaspoon dried thyme
1 (15 ounce) can peas and carrots, drained
1 (15 ounce) can sliced white potatoes, drained
1 tablespoon butter, melted

Directions

1

In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
2

In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
3

Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.