EASY SHEPHERDS PIE

EASY SHEPHERDS PIE 1 tablespoon vegetable oil 1 pound ground beef 1 medium onion - diced 3 cloves garlic - minced 1 teaspoon House Seasoning Blend 1 teaspoon dried thyme 1 teaspoon dried Rosemary 2 tablespoons flour 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 cup beef broth 1 cup frozen peas and carrots 4 cups mashed potatoes - prepared 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Heat vegetable oil in a skillet over medium high heat. Add ground beef, onion, garlic, House Seasoning Blend, thyme and Rosemary; cook until beef is cooked through. Drain excess fat from the pan. Stir in flour. Add tomato paste, Worcestershire sauce and beef broth. Bring to a boil, reduce heat and simmer for 10 minutes. Stir peas and carrots into the beef mixture. Add cheddar cheese to prepared mashed potatoes. Spread potatoes on top of beef mixture. Bake for 15 minutes or until potatoes are lightly browned.