Canned potatoes make wholesome, homemade meals like this classic Shepherd's Pie a reality any night of the week.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (diced)
- garlic clove: 1 piece (minced)
- ground beef: 1 pound
- all-purpose flour: 1 Tbsp
- stewed tomatoes: 1 can (14.5 ounce can)
- thyme: 0.5 tsp (dried)
- peas and carrots: 1 can (15 ounce can, drained)
- white potatoes: 1 can (15 ounce can, drained, sliced)
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
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In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
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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.
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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.
