Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 pound ground beef (450g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1/4 cup all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • 1/2 cup tomato paste (120 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and black pepper to taste
  • 1 cup frozen peas (100g)
  • 2 pounds russet potatoes, peeled and quartered (900g)
  • 1/2 cup milk (120 ml)
  • 4 tablespoons unsalted butter (56g)
  • Salt and white pepper to taste
  • Optional: 1/4 cup grated cheddar cheese (for topping) (25g)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened.
  2. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
  3. Stir in thyme and rosemary.
  4. Sprinkle flour over the beef mixture and cook for 1 minute. Gradually whisk in beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer.
  5. Reduce heat and simmer for 20-25 minutes, or until the sauce has thickened.
  6. Stir in frozen peas in the last few minutes of simmering. Season with salt and pepper to taste.
  7. While the filling simmers, boil potatoes until tender. Drain well.
  8. Return potatoes to the pot. Mash with milk and butter until smooth and creamy. Season with salt and white pepper to taste.
  9. Pour the meat filling into the baking dish. Spread the mashed potatoes evenly over the top.
  10. If desired, sprinkle with cheddar cheese. 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.
  11. Let the pie cool for a few minutes before serving.