Saigon Street Skillet Shepherd's Pie

Servings 4

1 1/2 pounds lean ground beef
1 onion , minced
2 garlic cloves , minced
¼ cup Bellisari’s Saigon Street Sauce
1 tbsp flour
salt and pepper , to taste
1 1/2 cups frozen peas , thawed
1 1/2 cups frozen carrots , thawed
4 cups mashed potatoes
1 cup grated cheese (cheddar, monterey jack,etc.)

Preheat oven for 400F.
Brown the ground beef, onion and garlic, on high heat, in a cast iron skillet. Stir often, ensuring that the beef does not stick to the bottom of the skillet. Once fully cooked, remove from the hot element and drain the grease drippings. Stir in the Bellisari’s Saigon Street Sauce, flour, salt, pepper, peas and carrots.
Spread the mashed potatoes on top of the beef mixture. Sprinkle the grated cheese on top.
Bake in the oven until the cheese is melted and the beef filling is starting to bubble around the sides of the skillet. It should take 15-25 minutes.
Let the pie rest about 5 minutes before serving.

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