Shepherd's Pie

12 oz. ground beef
1 yellow onion
4 oz peas
1 Tb. flour
1 Tb. chicken stock concentrate
2 Yukon golden potatoes
1/2 C. milk
1 Tb. butter
1/4 Parmesan cheese
salt and pepper

Peel, cut and boil potatoes until tender. Cut onion in half. Mince one half of the onion, and cut the other half into slices. In your skillet, cook ground beef with minced onion, salt and pepper meat to taste. When beef and onions are cooked, add peas and heat through. Transfer meat mixture to a plate. Add a drizzle of olive oil to skillet and saute the onion slices with 1 Tb. flour for a few minutes until onions get soft. Add the chicken stock concentrate and 1/4 C. water. Stir until well combined, then reintroduce meat mixture. It should be much more saucy now. Spoon meat mix into oven safe dish. Mash the potatoes will milk and butter. Top the meat dish with the mashed potatoes. Sprinkle with Parmesan cheese and broil for a few minutes until it has a golden crust. I served mine with oven roasted carrots and steam and serve edamame.