Ingredients:

  • 2 tablespoons olive oil (30 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 lb (450g) ground beef (mince), preferably lean
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • 1 cup tomato passata (pureed tomatoes) (240 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup frozen peas (optional) (120 g)
  • 2 lbs (900g) russet potatoes, peeled and quartered
  • 1/2 cup milk (120 ml), warmed
  • 4 tablespoons unsalted butter (57g), softened
  • 1/2 cup shredded cheddar cheese (about 50g)
  • Salt and freshly ground black pepper, to taste
  • Pinch of grated nutmeg

Instructions:

  1. Heat olive oil in a large oven-safe skillet. Sauté onion, carrots, and celery until softened.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in garlic and cook for 1 minute. Sprinkle in flour and cook for another minute, stirring constantly.
  4. Gradually pour in beef broth and tomato passata, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce, thyme, and rosemary. Season with salt and pepper. Bring to a simmer, then reduce heat and simmer for at least 30 minutes, or until the sauce has thickened. Stir in frozen peas (if using) in the last 5 minutes of cooking.
  5. While the beef filling is simmering, boil the potatoes in salted water until tender.
  6. Drain the potatoes and return them to the pot. Mash with warmed milk, softened butter, and cheddar cheese until smooth and creamy. Season with salt, pepper, and nutmeg.
  7. Spoon the beef filling into the prepared skillet or casserole dish. Spread the mashed potato topping evenly over the filling.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and bubbly.
  9. Let the pie rest for 10 minutes before serving. This hearty winter meals recipe is the best.