Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 pound ground beef (450g), preferably 80/20 blend
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried rosemary (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 tablespoons all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • 1/2 cup frozen peas (80g)
  • 1/4 cup Worcestershire sauce (60 ml)
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 2 pounds russet potatoes (900g), peeled and quartered
  • 1/2 cup milk (120 ml), warmed
  • 4 tablespoons unsalted butter (56g), softened
  • Salt and pepper to taste

Instructions:

  1. Sauté onion, carrots, and celery in olive oil until softened.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in thyme, rosemary, salt, and pepper.
  4. Sprinkle flour over the beef mixture and cook for 1 minute. Gradually whisk in beef broth, Worcestershire sauce, and diced tomatoes. Bring to a simmer.
  5. Reduce heat and simmer for 20 minutes, or until the sauce has thickened. Stir in frozen peas in the last few minutes.
  6. While the filling simmers, boil potatoes until tender. Drain well.
  7. Mash potatoes with warmed milk and butter until smooth and creamy. Season with salt and pepper to taste.
  8. Spread the beef filling evenly in the baking dish. Top with the mashed potato topping, spreading it to the edges.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the potato topping is golden brown and bubbly.
  10. Let the pie cool slightly before serving.