Recipe

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• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 1/2 bell pepper, diced (also , add a jalapeno if you like it hot)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 garlic cloves, minced
• 1 tbsp fresh parsley
• 1 tbsp fresh basil
• 1/2 tsp fresh rosemary
• 1 lb ground beef
• 1 cup corn
• 1 cup peas
• 1/2 cup canned lentils, drained
• 1 cup diced tomato , with juice
• 1 1/2 tbsp tomato paste
• 1 1/2 tbsp flour
• 1 3/4 cups beef broth
• 1 tbsp worcestershire sauce
• 1 tbsp butter
• 2 (16 oz) packages idahoan buttery yukon gold instant mashed potatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp parmesan cheese
• 1 tsp paprika
• 1 tbsp parmesan cheese

• 1 Heat olive oil and butter over medium-high heat. Saute onions, peppers, salt, and pepper until onions are soft and translucent. Add garlic and fresh herbs, sauté 1 minute. Add ground beef and cook until just pink. Drain fat.
• 2 Add corn, peas, lentils, tomatoes, and tomato paste. Stir to mix well. When at a fast simmer sprinkle with flour. Let sit 1 min., then stir. When simmering again, add broth, Worcestershire sauce, and butter. Cover and bring to a boil. Once boiling, stir continuously for 1 minute.
• 3 Cover and reduce heat to low, simmer 30 min., stirring occasionally.
• 4 Preheat oven to 450°F.
• 5 10 minutes before meat mixture is done start boiling the water for the potatoes. Once boiling, remove water from heat. Add potatoes, garlic powder, onion powder, and parmesan. Fold until just mixed. Cover and let sit for 5 minutes.
• 6 Add meat mixture to sprayed large casserole dish. Add layer of potatoes on top. This can be dropped like a cobbler topping, or spread even with a spatula. Sprinkle with paprika, spray with cooking spray, and sprinkle with parmesan. Bake 15 minute or until top is golden and bubbly.