# What You'll Need:
→ 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 - 1¾ lbs potatoes, peeled and chopped
15 - ¼ cup milk
16 - 2 tbsp butter
17 - 1 cup shredded cheddar cheese
18 - Salt and black pepper, to taste
# Method:
01 - Set oven temperature to 400°F.
02 - Boil peeled, chopped potatoes in salted water until tender, approximately 15 minutes.
03 - Drain potatoes thoroughly, then mash with butter, milk, half of the cheddar cheese, salt, and pepper until smooth and creamy.
04 - Heat vegetable oil in a large skillet over medium heat; add chopped onion and diced carrots, cooking until softened, about 5 minutes.
05 - Add garlic and ground beef to skillet, breaking up meat and cooking until no longer pink and browned completely.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper; cook for 1 minute to develop flavors.
07 - Sprinkle all-purpose flour over mixture, stirring well and cooking for an additional minute.
08 - Pour in broth and bring mixture to a simmer; add frozen peas and cook for 3 to 5 minutes until slightly thickened.
09 - Transfer beef mixture into an 8x8-inch baking dish, spreading evenly.
10 - Spoon mashed potatoes over filling, smooth the surface, and sprinkle with remaining cheddar cheese.
11 - Place dish in oven and bake for 20 to 25 minutes until topping is golden and filling bubbles.
12 - Allow the dish to cool for a few minutes prior to serving.
