Classic Beef Shepherd's Pie with Mashed Potato Flakes

1.Preheat your oven to 400°F (200°C).

2.Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

3.Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

4.Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if necessary.

5.Stir in the tomato paste, dried thyme, salt, and black pepper. Cook for 2 minutes to combine flavors.

6.Add the frozen mixed vegetables and beef broth to the skillet. Stir well, bring to a simmer, and cook until the mixture thickens slightly, about 5-7 minutes. Remove from heat.

7.In a bowl, combine the instant mashed potato flakes with boiling water, butter, salt, and black pepper. Stir until smooth and creamy.

8.Spread the beef and vegetable mixture evenly in a 9-inch (23 cm) baking dish.

9.Top the beef mixture with the prepared mashed potato flakes, spreading evenly with a spatula. Use a fork to create texture on the surface for a golden crust.

10.Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.

11.Remove from the oven and let rest for 5 minutes before serving.