# Components:
→ Filling
01 - 1 lb ground beef (alternatively ground turkey or lamb)
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, diced
04 - 1 cup frozen peas
05 - 2 cloves garlic, minced
06 - 2 tbsp tomato paste
07 - 1 tbsp Worcestershire sauce
08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary
10 - 1 cup beef or vegetable broth
11 - 2 tbsp all-purpose flour (substitute cornstarch for gluten-free)
12 - 2 tbsp vegetable oil
13 - Salt and black pepper, to taste
→ Cheesy Mashed Potato Topping
14 - 1¾ lbs potatoes, peeled and chopped
15 - ¼ cup milk
16 - 2 tbsp butter
17 - 1 cup shredded cheddar cheese
18 - Salt and black pepper, to taste
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly.
03 - Mash the drained potatoes with butter, milk, half of the cheddar cheese, salt, and pepper until smooth and creamy. Set aside.
04 - Heat vegetable oil in a large skillet over medium heat. Add onion and carrots, cooking until softened, about 5 minutes.
05 - Add minced garlic and ground beef to the skillet. Cook, breaking apart the meat, until it is browned and fully cooked.
06 - Stir in tomato paste, Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Cook for 1 minute to combine flavors.
07 - Sprinkle flour over the mixture, stir thoroughly, and cook for another minute.
08 - Pour in broth and bring to a simmer. Add frozen peas and cook for an additional 3 to 5 minutes until slightly thickened.
09 - Transfer beef mixture into an 8x8 inch (20x20 cm) baking dish and spread evenly.
10 - Spoon mashed potatoes over the filling, smooth the surface, and sprinkle with remaining cheddar cheese.
11 - Bake for 20 to 25 minutes until the topping is golden brown and the filling is bubbling.
12 - Allow to cool for several minutes prior to serving.
