Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, diced small
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 2 lbs russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned.
  2. Stir in the diced onions and carrots, sautéing for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute.
  3. Sprinkle the flour over the meat and vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the beef broth and Worcestershire sauce while stirring. Add the dried thyme and simmer for 10-15 minutes until the sauce thickens into a glossy gravy.
  5. Stir in the frozen peas during the last 2 minutes of simmering.
  6. While the beef simmers, place cubed potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer for 15-20 minutes until fork-tender.
  7. Drain the potatoes thoroughly and mash with butter and milk until smooth and velvety. Season with salt and pepper.
  8. Preheat oven to 400°F (200°C). Transfer the beef mixture to a baking dish if using a separate pan.
  9. Spread the mashed potatoes evenly over the beef base and bake for 20 minutes or until the topping is golden brown.