Easy As Shepherd's Pie

32oz yukon potatoes

16oz baby carrots

2 yellow onion

4 cloves garlic

1/4oz thyme (to taste)

20oz ground beef

2 tbsp flour

2 chicken stock concentrate

8oz peas

1/2 cup reduced fat milk

1/2 cup parmesan cheese

roast carrots @ 420F for ~20 mins until starting to brown ; toss in olive oil ahead of roasting

cut potatoes into 1/2 inch cubes (leave skin /on/) and boil until tender ; ~15 mins

half, peel and thinly slice onion

mince garlic

brown beef with thyme leaves (3-5 mins) and set aside

cook onions until softened

add garlic and 1/4 cup water

sprinkle flour over onions and stir 1 minute

ad stock concentrate, 1/2 cup water and peas

stir until sauce thickens ; 2-3 minutes

add beef and stir to combine

transfer to oven safe dish

mash potatoes with 1/4 cup milk and 1 tbsp butter

spread mashed potatoes over beef

sprinkle with parmesan cheese

bake @ 420F until cheese is melted and bubbly (~5 mins)

serve with roasted carrot on side