Easy Shepherd’s Pie

Preheat oven to 350° F. In a large non-stick skillet, heat olive oil over medium-high heat. Add onion, carrots and celery; sauté 3 to 4 minutes or until vegetables begin to soften. Add beef; cook 5 to 6 minutes or until browned, stirring to break up beef. Sprinkle with flour, and salt and pepper to taste; cook 1 minute.

Slowly add broth, stirring constantly until combined. Cook 2 to 3 minutes or until broth begins to thicken, stirring to loosen up any browned bits. Stir in peas. Spoon mixture into an 8-inch square baking dish.

Spread potatoes evenly over ground beef mixture, spreading to edges of dish to cover completely. Bake 20 to 25 minutes or until heated through and potatoes begin to brown. Let stand 5 minutes before serving