Country pie with potato balls

Ingredients:

• 4 cups frozen Tater Tots (500g)
• 2 tablespoons extra-virgin olive oil
• 4 large green onions, thinly sliced ​​(white parts separated from green parts)
• 1 carrot, diced
• 2 cloves garlic, crushed
• 0.5 tbsp dried thyme
• 450 g lean ground beef
• 2 tbsp tomato paste
• 5 tbsp. flour
• 1 and 3/4 cups beef broth, warmed
• 1 cup frozen chopped green beans

Preparation:

1. Preheat oven to 200°C. Spread the potato balls in an even layer on a baking sheet. Bake until golden brown and crispy, 15-18 minutes.
2. Meanwhile, heat the olive oil in an oven-safe skillet over medium-high heat. Add the white and light green parts of the green onions, carrots, and 1/2 teaspoon each of salt and black pepper. Cook until the carrots are crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute.
3. Make a large well in the center of the vegetables and add the ground beef. Cook, breaking up any lumps with a wooden spoon, until cooked through, about 6 minutes. Add the tomato paste and stir, then stir in the flour to coat the beef. Add the beef broth and green beans and bring the mixture to a boil. Reduce the heat and simmer until the liquid thickens to a stew-like consistency, about 10 minutes.
4. Remove the pan from the heat and arrange the potato balls on top in an even layer. Transfer the pan to the oven and bake until the mixture begins to bubble and thicken, 8-10 minutes. Turn the oven to broil and broil the top of the pie until golden and crisp, 2-3 minutes. Sprinkle with green onions.