Speedy Shepherd’s Pie

Preheat oven to 500ºF.

Place beef in a large skillet over high heat. Cook for 5 minutes, or until browned, stirring to crumble. Add carrots, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook for 30 seconds.

Combine 1/4 stock and cornstarch in a small bowl, stirring with a whisk to make a slurry. Add slurry, remaining 3/4 cup stock, Worcestershire sauce, pepper, and salt to pan. Stir in peas. Cook for 2 minutes or until slightly thickened.

Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500ºF for 5 minutes.

Recipe from Cooking Light August 2015.