Ingredients:

  • 2 lbs Ground Beef (80/20 lean)
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 2 cups Beef Stock (low-sodium)
  • 1 Tbsp Tomato Paste/Purée
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • Salt and Black Pepper, to taste
  • 1 cup Frozen Peas
  • 4 large Russet or King Edward Potatoes, peeled (approx. 1.2 kg)
  • 4 Tbsp Unsalted Butter, softened
  • 1/2 cup Whole Milk, warmed slightly
  • 1 cup Mature (Sharp) Cheddar Cheese, grated
  • Salt and White Pepper, to taste

Instructions:

  1. Prep Potatoes: Peel and chop potatoes into even 1-inch (2.5 cm) cubes. Place them in a saucepan, cover with cold, salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes until fork-tender.
  2. Make the Mash: Drain the potatoes completely. Add the softened butter and warmed milk. Mash thoroughly until smooth and fluffy. Season generously with salt and white pepper, then set aside.
  3. Brown the Beef: Heat oil in a large frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned. Drain off any excess rendered fat/grease and return the beef to the pan.
  4. Sauté Aromatics: Reduce heat to medium. Add the diced onion and carrots to the beef mixture. Cook for 5–7 minutes until the onions are soft. Add the minced garlic and cook for 1 minute until fragrant.
  5. Form the Roux/Gravy Base: Sprinkle 2 Tbsp of flour over the meat and vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  6. Simmer the Sauce: Stir in the tomato paste, Worcestershire sauce, and thyme. Gradually pour in the beef stock, stirring continuously to prevent lumps. Bring the sauce to a gentle simmer.
  7. Thicken and Season: Reduce heat to low and simmer for 5 minutes until the gravy is thick enough to coat the back of a spoon. Stir in the frozen peas. Taste and adjust seasoning with salt and pepper.
  8. Preheat Oven & Transfer: Preheat your oven to 375°F (190°C). Pour the beef filling into the prepared 9x13 inch casserole dish, spreading it into an even layer.
  9. Top and Crust: Spoon the mashed potatoes over the filling. Gently spread the mash to cover the beef completely, making sure to seal the edges. Rake a fork across the top to create texture, then sprinkle the grated Cheddar cheese evenly over the top.
  10. Bake: Bake for 30–35 minutes, or until the filling is bubbling hot around the edges and the cheese topping is golden brown and crisp.
  11. Rest: Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the filling to set, preventing it from running when cut.