Layers of savory ground meat, mixed vegetables, and creamy mashed potato topping baked until golden.
# What You 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
# Directions:
01 - Set oven temperature to 400°F.
02 - Boil peeled potato chunks in salted water for 15 to 20 minutes until tender; drain thoroughly.
03 - Mash potatoes with butter and milk until creamy and smooth; season with salt and pepper. Fold in cheddar cheese if desired and set aside.
04 - Heat olive oil in a large skillet over medium-high heat. Cook onions and carrots for 3 to 4 minutes until softened.
05 - Add garlic and cook for 1 minute. Incorporate ground beef or lamb; cook while breaking up meat until browned and fully cooked. Drain excess fat if necessary.
06 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Sprinkle flour evenly and stir to coat the mixture.
07 - Pour in broth and simmer for 5 minutes until sauce thickens. Add peas and corn; cook an additional 2 to 3 minutes, adjusting seasoning if needed.
08 - Transfer meat filling evenly into a 9x13-inch baking dish.
09 - Spread mashed potatoes over the meat mixture evenly, creating fork ridges for a crisp finish.
10 - Bake for 25 to 30 minutes until the topping is golden and filling bubbles.
11 - Allow casserole to rest for 5 to 10 minutes prior to serving.
