Easy As Shepherd's Pie

Ingredients

• 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

Directions

1. roast carrots @ 420F for ~20 mins until starting to brown ; toss in olive oil ahead of roasting
2. cut potatoes into 1/2 inch cubes (leave skin /on/) and boil until tender ; ~15 mins
3. half, peel and thinly slice onion
4. mince garlic
5. brown beef with thyme leaves (3-5 mins) and set aside
6. cook onions until softened
7. add garlic and 1/4 cup water
8. sprinkle flour over onions and stir 1 minute
9. add stock concentrate, 1/2 cup water and peas
10. stir until sauce thickens ; 2-3 minutes
11. add beef and stir to combine
12. transfer to oven safe dish
13. mash potatoes with 1/4 cup milk and 1 tbsp butter
14. spread mashed potatoes over beef
15. sprinkle with parmesan cheese
16. bake @ 420F until cheese is melted and bubbly (~5 mins)
17. serve with roasted carrot on side