Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 2 carrots diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes peeled and cubed
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the ground beef to the skillet and cook until browned. Stir in the carrots and peas and cook for 5 minutes.
- Sprinkle the flour over the beef mixture and stir to coat. Add the tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer until the mixture thickens, about 10 minutes.
- While the beef simmers, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with the milk and butter until smooth.
- Spread the beef mixture in a baking dish. Top with the mashed potatoes and sprinkle with cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the top is golden brown and the edges are bubbly.
- DEVOUR.