6 Servings 60 min Cook
2 Tbsp Butter
1 Large Onions
2 Large (7-1/4" to 8-/1/2" long) Carrots
1 Tsp Salt
1 Tsp Pepper
2 Tbsp Tomato Paste
16 Oz Ground Beef
2 Tbsp, leaves Thyme
1 Cup Beef Stock
1 Tbsp Cornstarch
1/2 Cup Water
1 Cup Peas
1 Potato large (3" to 4-1/4" dia) Potato
Preheat oven to 400 degrees F and place a rack in the middle
Melt one tablespoon of butter in a large skillet over medium-high heat.
Add onions and carrots, and sauté, stirring every so often, until onion is soft, about 5 to 6 minutes.
Season with salt and pepper, and stir in tomato paste
Add ground beef and cook, breaking up with a wooden spoon, until browned, about 5-10 minutes.
Add thyme and beef stock and bring to a boil.
Cook, stirring constantly, until it starts to reduce, about 3 minutes
In a bowl mix cornstarch with ½ cup of cold water.
Add to beef mixture and cook until it thickens, about 2 minutes.
Stir in peas and adjust seasoning, if needed
Transfer mixture to a 2-quart baking dish.
Top with potatoes, overlapping slices.
Melt the remaining tablespoon of butter and drizzle over the potatoes
Bake until the potatoes are browned around the edges, about 40 to 45 minutes.
Let cool 10 minutes before serving.
