Day 4 Pantry week Weeknights shepherd pie #pantrycooking

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1 tablespoon vegetable oil

1 large onion, diced

1 large garlic clove, minced

1 pound ground beef

1 tablespoon all-purpose flour

1 (14.5 ounce) can stewed tomatoes

½ teaspoon dried thyme

1 (15 ounce) can peas and carrots, drained

1 (15 ounce) can sliced white potatoes, drained

1 tablespoon butter, melted

In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.

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.

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.