Name: Weeknight Shepherd's Pie
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Onion, diced - 1 large; Garlic clove, minced - 1 large; Ground beef - 1 pound; All-purpose flour - 1 tablespoon; Stewed tomatoes - 1 (14.5 ounce) can; Dried thyme - ½ teaspoon; Peas and carrots, drained - 1 (15 ounce) can; Sliced white potatoes, drained - 1 (15 ounce) can; Butter, melted - 1 tablespoon

Ingredients for - Weeknight Shepherd's Pie

1. Vegetable oil 1 tablespoon

2. Onion, diced 1 large

3. Garlic clove, minced 1 large

4. Ground beef 1 pound

5. All-purpose flour 1 tablespoon

6. Stewed tomatoes 1 (14.5 ounce) can

7. Dried thyme ½ teaspoon

8. Peas and carrots, drained 1 (15 ounce) can

9. Sliced white potatoes, drained 1 (15 ounce) can

10. Butter, melted 1 tablespoon

How to cook deliciously - Weeknight Shepherd's Pie

1 . Stage

In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.

2 . Stage

In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.

3 . Stage

Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.