Shepherd’s Pie
1 pound lean ground beef (90 percent lean or higher) 2 teaspoons olive oil 1 medium onion, chopped 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons all-purpose flour 1 cup low-sodium beef broth 1 teaspoon salt Freshly ground black pepper 1 1/2 cup frozen peas and carrots 2 pounds Yukon gold or creamery potatoes 2/3 cup milk 4 tablespoons butter In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Drain any fat remaining in the skillet. Add the onions and cook, covered, until they begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the thyme, tomato paste and Worcestershire - stir 1 minute. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up...