Speedy Shepherds Pie

• 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

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.

ground beef, carrot, onion, garlic, cornstartch, worcestershire sauce, freshly ground black pepper, kosher salt, potatoes, onion, paprika

Taken from tastykitchen.com/recipes/main-courses/speedy-shepherde28099s-pie/ (may not work)