Shepards Pie

• 3 cup mash potatoes
• 2 tbsp canola oil
• 1 cup chopped onion
• 2 carrots diced small
• 2 garlic cloves minced
• 1 1/2 lb ground meat
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tsp tomato paste
• 1 cup chicken broth
• 1 tsp worcestershire sauce
• 1/2 tsp thyme
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup cheddar cheese
• pinch paprika

1. You can make your own mash potatoes or instant are fine, I use whatever I have time for.
2. Preheat oven to 400F.
3. Place canola oil in 12 inch saute pan set over medium high heat.
4. Add onion and carrots and saute for 3-4 minutes.
5. Add garlic and stir.
6. Add the meat, salt and pepper and cook until browned about 3 minutes.
7. Then drain the meat if needed.
8. Sprinkle the meat with flour toss to coat and cook another minute.
9. Then add the tomato paste, chicken broth, Worcestershire, thyme, and stir.
10. Bring to a boil, reduce heat to low , cover and simmer for 10 minutes until sauce is thickened.
11. Add corn and peas to meat mixture and spread evenly into a 11 by 7 baking dish.
12. Top with mash potatoes, starting around the edges to create a seal to prevent bubbling over.
13. Sprinkle with cheese and paprika.
14. Place on cookie sheet in middle of oven for 25 minutes.
15. Remove and let cool for 15 minutes before serving

mash potatoes, canola oil, onion, carrots, garlic, ground meat, salt, black pepper, flour, tomato, chicken broth, worcestershire sauce, thyme, frozen corn, frozen peas, cheddar cheese, paprika

Taken from cookpad.com/us/recipes/366600-shepards-pie (may not work)