How to make it

  • In a skillet, over medium-high heat, melt 1 tbsp. butter
  • Saute onion, mushrooms and carrots for about 5 minutes; remove and set aside
  • Place flour, salt and pepper in a shallow bowl
  • Coat the beef in flour mixture in batches
  • Heat 1 tbsp. butter in skillet, saute garlic 10 seconds, then add beef in batches and brown; remove and set aside
  • Add broth to hot skillet to deglaze, scraping residue into broth
  • Bring to a boil and reduce liquid by half, about 5 minutes
  • Stir in tomato paste, mix thoroughly and bring to a boil
  • Return vegetables and beef to pan; cover and cook 15 minutes
  • Uncover and cook 15 minutes longer
  • Place hot meat mixture in deep dish 9 inch pie pan
  • Top with hot mashed potatoes and broil about 4 minutes until top is golden

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