Ingredients
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1 large potato, peeled and diced
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2 parsnips, peeled and diced
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3 tbsp butter
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1 1/2 tbsps fresh thyme
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1 lb ground beef
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1 cup frozen peas
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1/4 cup canned condensed French onion soup
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1 tbsp flour
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1 tbsp tomato paste
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1 clove garlic
Steps
1
Preheat oven to 475°F. Add potato, parsnips, and 3/4 water to a microwave-safe bowl, cover, and microwave 10 minutes. Add butter and thyme, mash until smooth, and set aside.
2
Saute ground beef over medium-high heat until browned (about 8 minutes), then stir in frozen peas, French onion soup, flour, tomato paste, garlic, and 1/2 cup water. Bring to a boil, and simmer until reduced to desired consistency.
3
Evenly divide filling among 4 small ramekins, cover with a layer of mashed potatoes, and bake until golden (about 5 minutes).
