SHEPHERD'S PIE

2 1/4 lbs Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces

1 tbsp olive oil

1 small onion, chopped 

1 1/2 lbs ground beef

1 1/2 cups frozen peas and carrots. thawed and drained

1 cup lower-sodium beef broth

1/4 cup tomato paste

1 tsp dried thyme

3/4 cup milk

4 tbsp butter, room temperature

Heat oven to 400-degrees. Spray or grease a baking dish, set aside.

In a large pot of salted boiling water, cook potatoes until tender, 20 minutes, drain. 

In a skillet, heat oil over medium-high heat; add onion and beef. Cook 7-8 minutes; drain. Return to skillet. Add thawed peas and carrots, broth, tomato paste, thyme and 1/2 teaspoon salt. Bring mixture to a boil. Reduce heat to low. Cover and cook 10 minutes. Transfer to the prepared baking dish.

In large microwave-safe bowl, microwave milk and butter until melted, 45 seconds; add potatoes and 1/2 teaspoon salt. Mash; spread over filling. Bake until hot, 30 minutes. Let stand 10 minutes before serving.

file photo for reference only