Scale

1 tbsp (15 mL) oil

1 lb (500 g) Lean Ground Beef

1 onion, diced

4 cloves garlic, minced

½ tsp (2 mL) EACH dried thyme and sage leaves

2 cups (500 mL) frozen diced mixed vegetables, thawed slightly

⅓ cup (75 mL) all-purpose flour

½ tsp (2 mL) EACH salt and pepper

2 cups (500 mL) beef broth

24 frozen potato and cheese perogies

1 cup (250 mL) shredded Cheddar cheese

Sour cream and thinly sliced green onions (optional)

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Heat oil over medium-high heat in a large, deep, oven-safe skillet. Cook beef, onion, garlic, thyme and sage, stirring often and using back of spoon to break up meat into small chunks, for about 5 to 8 minutes or until beef is browned. Stir in mixed vegetables to coat.
Whisk together flour, salt, pepper and broth in a medium bowl until smooth. Pour into skillet and stir to coat. Bring to a simmer, stirring. Arrange perogies on top beef mixture in a concentric circle. Cover, reduce heat to low and simmer gently for about 12 minutes or until perogies are tender and puffed.

Meanwhile, move oven rack about 6 inches (15 cm) from element and preheat broiler until hot.
Uncover skillet and sprinkle cheese over perogies. Place under broiler and cook for about 4 minutes until cheese is melted and top is light golden.
Let cool slightly. Serve dolloped with sour cream and sprinkled with green onions, if desired.