Kathy's Shepherd Pie

16 oz 80/20 ground beef chuck
1 cup, chopped Onions, raw
2 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY)
1 tsp Thyme, ground
1 tsp Rosemary, dried
0.50 tsp Celery Salt (by STACYCAIN20)
1 tsp Pepper, black
1 cup Beef broth, bouillon, consomme
0.5 cup Tomato Paste
0.25 cup Flour - Gold medal all purpose flour
1 cup Canned Carrots
1 can (12 oz) yields Yellow Sweet Corn, Canned
1 cup Peas, canned
1 cup Green Giant Cut Green Beans, can
5 serving Potatoes: Bob Evans, Original Mashed Potatoes, 24 oz pkg size, 5 servings/pkg
0.25 cup Kraft Finely Shredded Sharp Cheddar Cheese
4 tbsp Butter, salted

Melt butter in deep skillet, add onion, garlic, thyme, rosemary, celery salt, pepper and cook on medium heat until onion is transparent and cooked. Add ground beef and cook until brown. Sprinkle ground beef with 2 tablespoon of flour and mix until all is incorporated. Take 1 cup of beef broth and mix with tomato paste. Pour broth/tomato mixture into ground beef, and stir . Simmer to thicken sauce, add carrots, corn, peas, green beans to skillet and stir till all mixed together. Preheat an oven to 350. Fix the mashed potatoes according to directions. Once complete grease a 13 x 9 baking dish , pour the ground beef mixture into the dish, top with mashed potatoes to completely cover, sprinkle with cheddar cheese. Bake at 350 for 20 minutes.

Serving Size: makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user WAUPEETIEFARMS.