Ingredients:

  • 2 lbs lean ground beef
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 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
  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat a large cast-iron skillet over medium-high. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned and slightly crispy at the edges. Drain excess fat, leaving about 1 tablespoon.
  2. Reduce heat to medium. Stir in 2 tablespoons of butter, diced onions, and diced carrots. Sauté for 5-7 minutes until onions are translucent.
  3. Stir in minced garlic, dried thyme, and dried rosemary, cooking for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 2 minutes to caramelize. Sprinkle in the flour and stir constantly for one minute.
  5. Slowly pour in beef broth, scraping the bottom of the pan to release the fond. Simmer for 10 minutes until the sauce is thick and glossy. Fold in frozen peas and remove from heat.
  6. Boil cubed potatoes in salted water until tender. Drain and mash with 1/2 cup butter, heavy cream, salt, and black pepper until fluffy.
  7. Transfer the beef mixture to a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top, creating peaks with a fork.
  8. Bake and broil until the potato topping is golden-brown and the edges are bubbling.