Ingredients

  • 2 lbs. ground beef - 85% lean
  • 2 Tbsp. canola oil
  • 1 Tbsp. each minced garlic and fresh thyme
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. tomato paste
  • 1 can diced tomatoes (14.5 oz.)
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry red wine
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 1 cup frozen green peas
  • 1/4 tsp. coriander
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cinnamon
  • 1 pkg. (24 oz.) frozen russet potatoes
  • 3 Tbsp. butter
  • 1/3 cup milk
  • 1 cup shredded white Cheddar Cheese
  • Salt and Pepper to taste
  • 1 cup each, diced onion, carrot, and celery

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees F. Coat a 2 quart baking dish with non-stick spray.
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Step 2

  • Brown ground beef in a saute pan over medium-high heat 8-10 minutes, or until no longer pink.
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  • Length: 10 minutes

Step 3

  • Drain fat and transfer beef to a paper-towel lined plate.
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Step 4

  • Heat 2 Tbsp. oil in same pan over medium heat.
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Step 5

  • Add onion, carrot and celery and sweat; about 5 minutes.
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  • Length: 5 minutes

Step 6

  • Add garlic and thyme, and cook until fragrant, about 1 minutes. Stir in flour and tomato paste; cook 1 minute.
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  • Length: 2 minutes

Step 7

  • Whisk in diced tomatoes, broth, wine, Worcestershire, and Dijon; bring to a boil. Reduce heat to medium low and stir in reserved beef and peas; season with cinnamon, coriander and ginger and salt and pepper to taste.
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Step 8

  • Transfer filling to prepared baking dish and set aside.
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Step 9

  • Prepare potatoes according to package directions. Mash until smooth and add butter and milk and salt and pepper to taste.
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Step 10

  • Arrange potatoes on top of filling. Top with Cheddar cheese and 2 Tbsp. butter and bake until potatoes and meat are heated through and potatoes begin to brown.
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Step 11

  • Let pie cool 10-15 minutes before serving.
  • Length: 15 minutes