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Ingredients

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

Nutrition Info

280.9 calories carbohydrate: 21.4 g cholesterol: 50.5 mg fat: 15.6 g fiber: 3.7 g protein: 15.6 g saturatedFat: 5.9 g servingSize: - sodium: 544.2 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

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.

6 servings

Canned potatoes make wholesome, homemade meals like this classic Shepherd's Pie a reality any night of the week.