Easy Shepherd's Pie

Ingredients:

• 2 tablespoons olive oil

• 1 cup chopped yellow onion

• 1 lb. lean ground beef

• 1 teaspoon dried rosemary leaves

• 1 teaspoon dried thyme leaves

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 2 tablespoons all purpose flour

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1 cup frozen peas (or mixed peas and carrots)

• 1/2 cup frozen sweet corn kernels

• parsley flakes (for topping), optional

• 2 Cups Instant Mashed Potatoes

• 1/2 Cup Parmesan Cheese

Directions:

1. Preheat the oven to 400 degrees F.

2. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

3. Add the ground beef to the skillet and break apart. Add the rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

4. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

5. Add the flour and tomato paste. Stir until well incorporated.

6. Add the beef broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

7. Set the meat mixture aside.

8. Prepare the instant mashed potatoes according to the directions stated on the box. (I used the 6 serving size)

9. Stir in the parmesan cheese into the potatoes until well combined.

10. Pour the meat mixture into a 9x11 inch baking dish. Spread it out into an even layer.

11. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

12. Bake uncovered for 25-30 minutes.