1 10-oz. package frozen carrots (cut in tiny chucks) and peas
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 ib. ground beef
1/2 cup Italian-flavored breadcrumbs
Salt and pepper, to taste
Nonstick cooking spray 1. Preheat the oven to 375F. Prepare potatoes according to package directions; set aside. Meanwhile, cook carrots and peas in boiling water. Drain thoroughly set aside.
2. Warm olive oil in large heated skillet. Add chopped onion and saute until soft (about 5 minutes). Remove onion with slotted spoon; set aside. Add garlic to skillet and cook about 2 minutes. Crumble in ground beef; cook until browned. Drain off excess fat, and then mix in onions, carrots, and peas. Stir in breadcrumbs, salt, and pepper.
3. Coat a 10-inch round casserole dish with nonstick cooking spray. Spoon the meat-vegatble mixture into dish. Spread mashed potatoes evenly over top of mixture. Bake until potatoes are lightly browned, about 30 minutes. Let cool slightly, then cut into wedges and serve. none