Ingredients:

  • 2 tbsp olive oil (30ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 1 lb (450g) ground beef (80/20 blend recommended)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp smoked paprika
  • 1/4 cup all-purpose flour (30g)
  • 1 cup beef broth (240ml)
  • 1 cup frozen peas (120g)
  • 1 cup frozen corn (120g)
  • 2 tbsp tomato paste (30ml)
  • 1 tbsp Worcestershire sauce (15ml)
  • Salt and freshly ground black pepper to taste
  • 3 lbs (1.36kg) russet potatoes, peeled and quartered
  • 1/2 cup whole milk (120ml)
  • 4 tbsp unsalted butter (57g)
  • 1 cup shredded sharp cheddar cheese (100g), divided

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  3. Stir in thyme, rosemary, and smoked paprika. Sprinkle with flour and cook for 1 minute.
  4. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Add frozen peas, corn, tomato paste, and Worcestershire sauce. Bring to a simmer, reduce heat, and cook for 30 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper.
  5. While the filling simmers, boil potatoes in salted water until tender. Drain well.
  6. Return the potatoes to the pot and mash with milk, butter, and half of the cheddar cheese until smooth and creamy. Season with salt and pepper.
  7. Transfer the beef filling to the baking dish. Spread the mashed potatoes evenly over the filling. Sprinkle with the remaining cheddar cheese.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let stand for 10 minutes before serving.