# What you'll need:
→ For the Filling
01 - 1 lb ground beef (alternative: 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
→ For the 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 the oven to 400°F to prepare for baking.
02 - Boil peeled and chopped potatoes in salted water until tender, approximately 15 minutes, then drain thoroughly.
03 - Mash potatoes with butter, milk, half of the cheddar cheese, salt, and pepper until smooth and creamy. Set aside.
04 - In a large skillet, heat vegetable oil over medium heat. Cook onion and carrots for 5 minutes until softened.
05 - Add minced garlic and ground beef to the skillet; break up the meat and cook until fully browned.
06 - Stir in tomato paste, Worcestershire sauce, dried thyme, rosemary, salt, and pepper; cook for 1 minute.
07 - Sprinkle flour over the mixture, stir well, and cook for an additional minute.
08 - Pour broth into the skillet, bring to a simmer, then add peas and cook for 3–5 minutes until mixture thickens slightly.
09 - Transfer the beef mixture evenly into an 8x8 inch baking dish.
10 - Spread the mashed potatoes over the filling, smooth the surface, and sprinkle with remaining cheddar cheese.
11 - Place the assembled dish in the oven and bake for 20–25 minutes until the topping is golden and filling bubbles.
12 - Allow the dish to cool for a few minutes to set before serving.
