Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 carrots, peeled and diced (about 1 cup, 120g)
  • 2 celery stalks, diced (about 1/2 cup, 60g)
  • 1 pound (450g) ground beef (ideally 80/20 blend)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1/4 teaspoon ground black pepper (1.25 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1 tablespoon all-purpose flour (7.5g)
  • 1 cup beef broth (240 ml)
  • 1/2 cup frozen peas (75g)
  • 1/4 cup tomato paste (60g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk (120 ml)
  • 4 tablespoons unsalted butter (57g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon ground black pepper (1.25 ml)
  • 1 cup (100g) shredded sharp cheddar cheese, divided

Instructions:

  1. Boil potatoes until tender. Drain and set aside.
  2. Sauté onion, carrots, and celery in olive oil until softened.
  3. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
  4. Stir in thyme, rosemary, salt, pepper, and flour. Cook for 1 minute.
  5. Gradually add beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer and cook until slightly thickened.
  6. Add frozen peas and cook for a few minutes until heated through.
  7. Mash cooked potatoes with milk, butter, salt, and pepper. Stir in half of the cheddar cheese.
  8. Spread the meat filling in the baking dish. Top with the cheddar mashed potato mixture.
  9. Sprinkle the remaining cheddar cheese over the top.
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  11. Let cool for a few minutes before serving.