Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 lb Ground Beef (450g), ideally 80/20 blend
  • 1 medium Yellow Onion (150g), diced
  • 2 cloves Garlic, minced (approximately 1 tsp or 5g)
  • 1 cup Frozen Mixed Vegetables (peas, carrots, corn – approx 150g)
  • 1 (14.5 oz) can Diced Tomatoes, undrained (approx 400g)
  • 1 cup Beef Broth (240 ml)
  • 2 tbsp Tomato Paste (30 ml)
  • 1 tsp Dried Thyme (5 ml)
  • 1/2 tsp Dried Rosemary (2.5 ml)
  • 1 tsp Worcestershire Sauce (5 ml)
  • Salt and Black Pepper to taste
  • 2 lbs Russet Potatoes (900g), peeled and quartered
  • 1/2 cup Milk (120 ml), preferably whole milk
  • 4 tbsp Butter (60g), unsalted
  • Salt and Black Pepper to taste
  • Optional: 1/4 cup Shredded Cheddar Cheese (30g) for topping

Instructions:

  1. Boil potatoes until tender, then drain and mash with milk and butter. Season with salt and pepper.
  2. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  3. Add onion and garlic to the skillet and cook until softened.
  4. Stir in frozen vegetables, diced tomatoes, beef broth, tomato paste, thyme, rosemary, and Worcestershire sauce. Season with salt and pepper.
  5. Bring the mixture to a simmer and cook for 10 minutes, or until slightly thickened.
  6. Pour the beef mixture into a baking dish. Spread the mashed potatoes evenly over the top.
  7. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the topping is lightly browned and the filling is bubbly. Optionally, sprinkle with cheddar cheese during the last 5 minutes of baking.
  8. Let the pie rest for a few minutes before serving.