Weeknight Shepherd's Pie

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion , diced
• 1 large garlic clove , minced
• 1 pound ground beef
• 1 tablespoon all-purpose flour
• 1 can stewed tomatoes , 14.5 ounce
• 0.5 teaspoons dried thyme
• 1 can peas and carrots , 15 ounce
• 1 can sliced white potatoes , 15 ounce
• 1 tablespoon butter , melted

Instructions

1. 1

   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. 2

   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. 3

   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.