Shepherd’s Pie With Ground Beef

1. Preheat your oven to 400°F and lightly grease a 7×5-inch baking dish. Set aside.

1. Place chopped potatoes in a medium pot and cover with cold water. Add 1/4 teaspoon salt. Bring potatoes to a simmer and cook until fork-tender, 10 to 15 minutes. Drain, cover, and set aside.

1. While your potatoes cook, in a medium skillet over medium heat, cook ground beef until well-browned, breaking up the meat as you go. Drain fat and transfer hamburger to a plate.
2. Return the pan to the stove and heat oil over medium heat. Add onions and carrot and cook until the onions begin to soften and turn translucent around the edges, about 5 minutes. Add garlic and thyme and cook for 30 seconds.
3. Stir in flour and ketchup/tomato paste and cook for 1 minute. Slowly whisk in the chicken broth and Worcestershire sauce. Bring to a simmer and cook for 3 to 5 minutes, until thickened. Remove from heat and stir in hamburger, peas, and salt and pepper to taste. Transfer the mixture into your prepared baking dish, smooth into an even layer, and set aside.

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