Ingredients:

  • 1.5 lb ground beef
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • 2.5 lb russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef and cook until deeply browned and caramelized. Drain excess fat if necessary.
  2. Melt 2 tbsp of butter in the same pan. Add the diced onions and carrots, cooking until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  4. Sprinkle the flour over the meat and vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the beef broth and Worcestershire sauce. Stir well, scraping the bottom of the pan to release the brown bits.
  6. Simmer for 10 minutes until the sauce is glossy and thick. Stir in the frozen peas just before removing from heat.
  7. Place cubed potatoes in salted water. Bring to a boil, then reduce to a simmer for 15 minutes or until tender.
  8. Drain potatoes and mash them using a manual masher. Fold in 4 tbsp butter, milk, shredded cheddar, and cayenne pepper until fluffy.
  9. Transfer the beef mixture to an oven-safe dish. Spread the mashed potato topping evenly over the filling, creating peaks with a fork.
  10. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until the potato crust is golden brown.