SHEPHERD'S PIE BURRITOS

Shepherd's Pie Burritos image

Provided by Stuart O'Keeffe

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
3/4 pound ground beef (85% lean)
1/2 medium yellow onion, diced
2 medium carrots, small diced
2 cloves garlic, minced
1 tablespoon gravy granules, such as Bisto or OXO
1/2 cup warm water
1 cup frozen peas, thawed
1 tablespoon chopped thyme
2 cups prepared mashed potatoes
Four 12-inch tortillas

Steps:

Heat 1 tablespoon oil in a large nonstick over medium-high heat. Add the beef and cook, breaking up chunks, until no longer pink, 3 to 5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, combine the onion, carrots and garlic. Continue to cook over medium-high heat until the onions soften, 2 to 3 minutes. Return the beef to the skillet. Stir the gravy granules and warm water together in a cup and add it to the skillet. Simmer until most of the liquid has evaporated. Stir in the peas and thyme.
Heat the mashed potatoes in the microwave or in a small saucepan until warmed through.
Lay a tortilla on a cutting board and spread 1/2 cup mashed potato over the bottom third of the tortilla. Top with a quarter of the beef mixture. Fold the bottom edge of the tortilla over the filling, then bring in the sides and roll until the filling is enclosed. Set aside, placing it on the crease-side down so it doesn't open up. Repeat with remaining tortillas and fillings.
Heat the remaining 1 tablespoon oil over medium heat in a large nonstick skillet. Place 2 burritos, crease-side down, in the skillet (this will help seal close the burrito) and sear until golden brown, about 1 minute per side. Transfer to a cutting board and repeat with the remaining burritos.
Slice the burritos in half on an angle with a serrated knife and enjoy.