Ingredients
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1 lb ground beef
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1 tbsp olive oil
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1 tsp dried minced onion
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1/2 tsp dried oregano
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1/2 tsp garlic powder
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1 1/2 tbsp tomato paste
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1 1/2 cups canned low-sodium beef broth
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1 (15 oz) canned sliced carrots
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1 (15 oz) canned peas
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1 (10.5 oz) canned cream of mushroom soup
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1 (4.7 oz) pkg instant mashed potatoes
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1/4 cup Parmesan cheese
Steps
1
Place rack in center of oven and preheat broiler. In a large pot, heat olive oil over high heat. Add beef, onion, oregano and garlic powder, stirring to break up and brown meat, about 4 min. Add tomato paste and cook for 1 min.
2
Add broth and bring to a boil, scraping the sides and bottom of the pan to deglaze. Add drained vegetables, lower heat and simmer for 2 min. Stir in soup and simmer another 2-3 min. Taste for seasoning and add salt (in moderation), if necessary. Cover and set aside.
3
Make potatoes according to package instructions. Transfer meat mixture to a greased baking dish and top evenly with potatoes. Sprinkle with cheese. Place in middle of oven and broil until bubbly and cheese is golden brown (watch carefully) about 3 min.
