# Ingredient List:
→ For the Filling
01 - 1 lb ground beef (or ground turkey/lamb)
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
→ For the 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
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Boil peeled and chopped potatoes in salted water until tender, approximately 15 minutes, then drain thoroughly.
03 - Mash the drained potatoes with butter, milk, half of the shredded cheddar, salt, and pepper until smooth and creamy; set aside.
04 - Heat vegetable oil in a large skillet over medium heat and cook onion and carrots for 5 minutes until softened.
05 - Add garlic and ground beef to the skillet, breaking up the meat and cooking until browned and fully cooked.
06 - Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper; cook for 1 minute.
07 - Sprinkle flour over the mixture, stir to combine, and cook for another minute to remove raw flour taste.
08 - Pour in the broth, bring to a simmer, add peas, and cook for 3 to 5 minutes until the mixture thickens slightly.
09 - Transfer the filling evenly into a baking dish measuring approximately 8x8 inches (20x20 cm).
10 - Spread the mashed potatoes evenly over the filling, smooth the surface, and sprinkle with the remaining shredded cheddar cheese.
11 - Bake in the preheated oven for 20 to 25 minutes or until the topping turns golden and the filling bubbles.
12 - Allow the dish to cool slightly for a few minutes before serving.
