# Components:
→ Filling
01 - 1 lb ground beef (or ground turkey/lamb for variation)
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 (or cornstarch for gluten-free)
12 - 2 tbsp vegetable oil
13 - Salt and black pepper, to taste
→ Cheesy Mashed Potato Topping
14 - 1.75 lbs potatoes, peeled and chopped
15 - 1/4 cup milk
16 - 2 tbsp butter
17 - 1 cup shredded cheddar cheese
18 - Salt and black pepper, to taste
# Directions:
01 - Set oven to 400°F (200°C).
02 - Boil potatoes in salted water until tender, about 15 minutes, then drain thoroughly.
03 - Mash potatoes with butter, milk, half the cheddar cheese, salt, and pepper until smooth; set aside.
04 - Heat vegetable oil in a large skillet over medium heat; cook onion and carrots for 5 minutes until softened.
05 - Add garlic and ground beef to the skillet; cook, breaking up meat, until browned and fully cooked.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper; cook for 1 minute.
07 - Sprinkle flour over mixture, stir well, and cook for another minute to remove raw taste.
08 - Pour in broth, bring to a simmer, add peas, and cook 3 to 5 minutes until slightly thickened.
09 - Transfer the cooked mixture evenly into an 8x8 inch baking dish.
10 - Spread mashed potatoes evenly over filling and sprinkle with remaining cheddar cheese.
11 - Bake for 20 to 25 minutes until topping is golden and filling is bubbling.
12 - Allow to cool for a few minutes before serving.
