A comforting and hearty dish featuring a savory meat filling topped with creamy mashed potatoes, perfect for any occasion.
Peel and chop the potatoes into even-sized pieces.
Cutting the potatoes into uniform pieces ensures they cook evenly.
Place the potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 20 minutes.
Starting with cold water helps the potatoes cook evenly.
Drain the potatoes and return them to the saucepan. Add butter and cream, then mash until smooth. Stir in the cheese and season with salt and pepper.
For extra creamy potatoes, use a potato ricer or hand mixer.
Preheat the oven to 400°F (200°C).
Preheating ensures even cooking.
Heat oil in a large skillet over medium heat. Sauté the onion, carrot, celery, and garlic until softened, about 7 minutes.
Stir occasionally to prevent sticking.
Add the ground beef to the skillet and cook until browned, about 10 minutes. Stir in the tomato paste and Worcestershire sauce.
Break up the meat with a spatula for even cooking.
Mix in the peas and season with salt and pepper. Simmer for 5 minutes.
Taste and adjust seasoning as needed.
Transfer the meat mixture to an oven-proof baking dish. Spread the mashed potatoes evenly on top, creating peaks with a fork.
Peaks on the potatoes will brown nicely in the oven.
Bake in the preheated oven until the top is golden brown, about 20 minutes.
Keep an eye on the pie to prevent over-browning.
Let the pie cool slightly before serving. Enjoy your delicious meal!
Allowing the pie to rest helps it set and makes serving easier.
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