Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 lb ground beef (or ground lamb/turkey) (450g)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup beef broth (240 ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 1 cup frozen mixed vegetables (peas, carrots, corn) (150g)
  • 1 tbsp all-purpose flour (8g)
  • 2 lbs russet potatoes, peeled and quartered (900g)
  • 1/2 cup milk (120 ml)
  • 4 tbsp unsalted butter (56g)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/4 cup shredded cheddar cheese (30g) for topping

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Add ground beef, thyme, rosemary, salt, and pepper; cook until browned, breaking up the meat as it cooks.
  3. Stir in flour then add beef broth and diced tomatoes; bring to a simmer.
  4. Reduce heat and simmer for 15 minutes, or until thickened. Stir in frozen vegetables.
  5. Boil potatoes until tender; drain.
  6. Mash potatoes with milk, butter, salt, and pepper until smooth.
  7. Spread the meat filling into the baking dish. Top with mashed potatoes, spreading evenly.
  8. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until golden brown and bubbly.
  9. (Optional) Broil for the last 1-2 minutes to further brown the top. Watch carefully to prevent burning!
  10. Let stand for a few minutes before serving.