A comforting dish combining savory beef, tender vegetables, creamy mashed potatoes, and a cheesy golden crust.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 1 cup beef broth
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 2 tablespoons all-purpose flour
12 - 2 tablespoons vegetable oil
13 - Salt and black pepper to taste
→ Cheesy Mashed Potato Topping
14 - 2 lbs potatoes, peeled and cut into chunks
15 - 4 tablespoons unsalted butter
16 - 1/2 cup milk
17 - 1 1/2 cups shredded cheddar cheese, divided
18 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Boil potatoes in a large pot of salted water until tender, about 15 minutes, then drain well.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion and carrots, sauté for 4 to 5 minutes until softened.
04 - Add garlic and ground beef to skillet. Cook until beef is browned, about 6 to 8 minutes, breaking up with a spoon. Drain excess fat if necessary.
05 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute.
06 - Sprinkle flour over mixture, stir thoroughly, and cook for 1 additional minute.
07 - Pour in beef broth, bring to a simmer, and cook for 5 minutes until thickened. Stir in peas, then remove from heat.
08 - Mash drained potatoes with butter and milk until smooth. Fold in 1 cup cheddar cheese and season with salt and pepper.
09 - Transfer beef mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly on top.
10 - Sprinkle remaining 1/2 cup cheddar cheese over the mashed potatoes.
11 - Bake for 20 minutes until the topping is golden and the filling bubbles.
12 - Allow to rest for 5 minutes before serving.
