1 Tbs olive oil
2 medium carrots, chopped
1 cup pearl onions (frozen is fine, but, I highly suggest that you at least cut the onions in half)
2 cloves garlic
1 1/4 lbs ground beef
1 Tbs flour
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
28 oz can diced tomatoes
Heat the oil in a large skillet. Add carrots, onions and garlic. Cook until softened, about 3 minutes. Using a slotted spoon, remove the vegetables from the pan and set aside.
Add the beef and brown, about 5 minutes. Add flour and spices. Stir to coat the beef. Return the veggies to the pan and stir in the tomatoes. Bring to a simmer and cook until beef is cooked through.
Top with Cheddar Spiked potatoes in a casserole dish. Bake at 400 for 20-25 minutesCheddar Spiked Potatoes
2 medium potatoes, peeled and in chunks
1/2 cup cheddar cheese
1/4 cup sour cream
salt and pepper
Place the peeled, chunked potatoes in a large saucepan and pour enough water over them to cover. Set pan over high heat and bring to a boil. Cook until potatoes are fork tender. Drain and return to the pan. Add the cheese, sour cream and spices. Mash until smooth. Spread over Shepherd's Pie.