1 pound 93% lean ground beef 1 cup matchstick-cut carrots, finely chopped 1 cup prechopped onion 4 garlic cloves, minced 2 tablespoons unsalted tomato paste 1 cup unsalted beef stock, divided 2 teaspoons cornstarch 2 teaspoons Worcestershire sauce 1/2 teaspoon freshly ground black pepper 3/8 teaspoon kosher salt 1 1/2 cups frozen green peas 1 (24-ounce) package prepared mashed potatoes (such as Simply potatoes) 2 tablespoons freeze-dried onion 1/2 teaspoon Hungarian sweet paprika

1. Preheat oven to 500°.

2. Place beef in a large skillet over high heat; cook 5 minutes or until browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook 30 seconds. Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 3/4 cup stock, Worcestershire, pepper, and salt to pan. Stir in peas. Cook 2 minutes or until slightly thickened.

3. Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500° for 5 minutes.