Per Serving: Calories 235, Protein 22g, Total Fat 9g, Carbs 11g
1/2 lb extra lean ground beef
1 tbsp butter, divided
1/2 large onion, chopped
1 large carrot, cut into ¾-inch pieces
1 tbsp tomato paste
1 tsp thyme leaves
1/2 cup beef stock
1/2 tbsp corn starch
1/4 cup frozen peas
1/2 large potato, very thinly sliced
Salt & pepper to taste
Preheat oven to 400°F (200°C) 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 saute’ - 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 4 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 1/4 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.