Ingredients:

  • 2 lbs lean ground beef (80/20)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 2 cups beef broth (low sodium)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup frozen peas
  • 2.5 lbs Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • 1/2 tsp salt

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until deeply browned.
  2. Stir in diced onions and carrots. Cook for 5–7 minutes until the onions are translucent and carrots soften. Stir in minced garlic for the final 60 seconds.
  3. Sprinkle flour over the meat and vegetables; stir for 2 minutes to cook out the raw flour taste. Stir in tomato paste until well combined.
  4. Pour in beef broth, thyme, and rosemary. Lower heat and simmer for 10 minutes until the sauce thickens into a glossy gravy. Fold in frozen peas at the end.
  5. Place cubed potatoes in a pot of salted water. Bring to a boil and simmer for 15–20 minutes until fork-tender.
  6. Drain potatoes and return them to the pot. Add butter and milk, then mash until smooth and fluffy.
  7. Pour the beef mixture into a 9x13 inch baking dish, spreading it evenly.
  8. Spoon the mashed potatoes over the beef. Use a fork to create ridges across the top to increase surface area for browning.
  9. Bake at 400°F (200°C) for 20 minutes. Switch to the broiler for 3–5 minutes until the potato peaks are a deep mahogany brown.