Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1.5 pounds ground beef
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup beef broth
- 1/2 cup tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- 3 pounds potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in thyme, rosemary, beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken. Season with salt and pepper.
- While the beef mixture simmers, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.
- Mash the cooked potatoes with milk and butter until smooth and creamy. Season with salt and pepper.
- Preheat oven to 375°F (190°C).
- Spread the mashed potatoes evenly over the beef mixture in the skillet. If using, sprinkle with cheddar cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- Let rest for a few minutes before serving.
Notes
- For extra flavor, add a bay leaf to the beef mixture while simmering.
- You can prepare the beef filling and mashed potatoes in advance and assemble before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Low Lactose
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg