1 Tablespoon oil
1 lb lean ground beef
1 clove garlic, chopped
1 small white onion, chopped
2 medium carrots, finely diced
2 celery sticks, finely diced
1/2 teaspoon salt
1/4 teaspoon paprika
ground black pepper to taste
2 Tablespoons white flour
2 Tablespoons tomato paste
1 1/3 cup beef broth
1 cup frozen peas
1/4 teaspoon thyme
2.5 cups prepared mashed potatoes (Bob Evans is super easy!)
1/4 cup shredded cheddar cheese
- Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
- Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in half of the beef broth scratching any browned bits off the bottom.
- Preheat oven to 400 degrees F.
- Then stir in the rest of the beef broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
- In the meantime, make your favorite mashed potatoes. The Bob Evans prepared mashed potatoes taste great and are so easy but if you’d like to make your own potatoes, about 1 pound of peeled potatoes should yield enough.
- Spread the mashed potatoes over the cooled filling. (Be careful not to mix up the two.) Criss-cross with a fork for a fancy look. Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).