A comforting, hearty classic made of ground beef and vegetables in a savory gravy topped with mashed potatoes. What is not to love?
In a medium sized stock pot add cubed potatoes to COLD water. Place on stove and turn heat to high. Once the water starts to boil add about 1 Tablespoon salt to water.
Boil for about 8-10 minutes or until the potatoes are able to be mashed with a fork. Drain and pour into a mixing bowl.
Add rest of ingredients to potatoes. Using an electric hand blender, blend until all lumps are gone.
Adjust the salt and pepper to your taste.
If you are making this in advance, when you reheat just add a bit more milk before microwaving.
Preheat the oven to 400 degrees
In a large skillet, with a lid, heat the oil over medium high heat. Add the onions and saute for 3-4 minutes or until translucent.
Add garlic, beef, salt and pepper. Cook until browned and no longer pink, about 4-5 minutes.
Sprinkle the meat with flour and mix well. Cook for about 1 more minute just to cook off the raw flavor of the flour.
Add tomato paste, broth, Worcestershire, rosemary and thyme. Stir to combine and allow to come to a boil. Cover with a lid and reduce the heat too low. Cook for about 10 minutes or until the sauce has thickened.
Add in the peas and carrots and toss to combine.
Pour mixture into a 2QT baking dish (11"x7"). Top with mashed potatoes. Spread the potatoes in an even layer starting around the edges to create a seal to prevent the mixture from bubbling over. I like to use a rubber spatula. Sprinkle cheddar cheese on top.
Place baking dish on a cookie sheet (to prevent spillage in your oven) and bake for 20-25 minutes or until the potatoes begin to brown.
Remove from oven and allow to cool slightly before serving, about 10-15 minutes.