# What You'll Need:
→ Meat Filling
01 - 2 lbs ground beef or ground lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef or chicken broth
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste
→ Mashed Potato Topping
15 - 2½ lbs russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk
18 - ½ cup shredded cheddar cheese (optional)
19 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat oven to 400°F.
02 - Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
03 - Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Stir in cheddar cheese if using. Set aside.
04 - While potatoes cook, heat olive oil in a large skillet over medium-high heat. Sauté onion and carrots for 3–4 minutes until softened.
05 - Add garlic and cook 1 minute more. Add ground beef or lamb and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over the mixture and stir to coat.
07 - Pour in broth and simmer for 5 minutes until thickened. Add peas and corn, stir, and cook 2–3 minutes more. Adjust seasoning as needed.
08 - Transfer the meat filling to a 9x13-inch baking dish, spreading evenly.
09 - Spoon mashed potatoes over the top and spread smoothly to cover the filling. Use a fork to create ridges for a crispy finish.
10 - Bake for 25–30 minutes, or until the top is golden and the filling is bubbling.
11 - Let rest 5–10 minutes before serving.
