- 3-4 large potatoes, peeled
- ½ stick (4 tbs) butter
- ¼ cup to 1 cup milk
- salt
- freshly ground black pepper
- 1 tbs olive oil
- 1 large onion, chopped
- 2 carrots, grated
- 2 cloves garlic, minced
- ¼ tsp. thyme
- 1 ½ lb. ground beef
- 1 tbs Worchesterchire Sauce
- 1 c. frozen peas
- 1 c. frozen corn
- 2 tbsp. flour
- 1 can chicken broth, 15oz
- Preheat oven to 400°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
- Use a potato masher to mash potatoes until smooth. Add cubed butter and milk. Mash together until fully incorporated, then season with salt and pepper. Set aside.
- Make filling: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and thyme and cook until fragrant and softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
- Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.
- Sprinkle meat with flour and stir to evenly distribute. Cook one minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
- Top beef mixture with an even layer of mashed potatoes and bake 20 minutes or until there is very little liquid visible and mashed potatoes are golden. Broil if desired.