# 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 - Preheat the oven to 400°F (200°C).
02 - Boil the peeled and chopped potatoes in salted water until tender, approximately 15 minutes. Drain well.
03 - Mash the drained potatoes with butter, milk, half of the shredded cheddar cheese, salt, and pepper until smooth and creamy. Set aside.
04 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and diced carrots and cook for 5 minutes until softened.
05 - Add minced garlic and ground beef to the skillet. Cook while breaking up the meat until browned and fully cooked.
06 - Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Cook for 1 minute to combine flavors.
07 - Sprinkle the flour over the mixture, stir thoroughly, and cook for an additional minute.
08 - Pour in beef or vegetable broth and bring to a simmer. Add frozen peas and cook for 3 to 5 minutes until the sauce thickens slightly.
09 - Transfer the filling evenly into an 8x8 inch (20x20 cm) baking dish.
10 - Spoon the mashed potatoes over the filling, smoothing the surface, then sprinkle with the remaining shredded cheddar cheese.
11 - Bake in the preheated oven for 20 to 25 minutes until the topping is golden and the filling is bubbling.
12 - Allow the dish to cool for a few minutes before serving.
