30 MINUTE SHEPHERD'S

• 2 lb GROUND BEFF
• 1 ONION CHOPPED
• 1 tbsp OLIVE OIL
• 1 CARROT
• 2 lb POTATOES MASHED
• 2 tbsp butter
• 2 tbsp FLOUR
• 1 cup BEEF STOCK
• 2 tsp WORCETERSHIRE
• 1/2 cup FROZEN PEAS

1. BOIL POTATOES AND MASH THEM
2. ADD OIL TO HOT PAN WITH BEEF.
3. SEASON MEAT WITH SALT AND PEPPER.
4. BROWN AND CRUMBLE MEAT FOR 3 TO 4 MINUTES.
5. ADD CHOPPED CARROT AND ONION TO MEAT.
6. COOK VEGGIES WITH MEAT 5 MINUTES, STIRRING FREQUENTLY.
7. IN SMALL SKILLET OVER MED HEAT COOK BUTTER AND FLOUR TOGETHER 2 MINUTES.
8. WHISK IN BROTH AND WORC SAUCE.
9. THICKEN GRAVY 1 MINUTE.
10. ADD GRAVY TO MEAT AND VEGGIES.
11. STIR IN PEAS
12. PREHEAT BROILER TO HIGH.
13. FILL A SMALL RECTANGULAR CASSEROLE WITH MEAT AND VEGGIES MIXTURE.
14. SPOON POTATOES OVER MEAT EVENLY.

ground beff, onion, olive oil, carrot, potatoes, butter, flour, beef, frozen peas

Taken from cookpad.com/us/recipes/333515-30-minute-shepherds (may not work)