This hearty and flavorful beef and vegetable pie is topped with a golden cheesy mashed potato crust, perfect for a comforting meal.
Preheat your oven to 350°F.
Preheating ensures even cooking and the correct temperature from the start.
Heat olive oil in a large skillet over medium-high heat. Add the cubed beef and brown on all sides. Remove and set aside.
Browning the beef enhances its flavor through caramelization.
In the same skillet, sauté the onions, carrots, and celery until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the tomato paste, thyme, bay leaf, salt, and pepper. Cook for 2 minutes.
Cooking the tomato paste briefly enhances its sweetness and depth.
Return the beef to the skillet and pour in the beef broth. Bring to a simmer.
Simmering allows the flavors to meld together beautifully.
Transfer the mixture to a baking dish and bake in the oven for 1 hour.
Cover the dish with foil to retain moisture during baking.
Spread the mashed potatoes evenly over the baked filling.
Use a fork to create ridges on the potato surface for a crispy texture.
Sprinkle the shredded cheddar cheese over the mashed potatoes.
The cheese will melt and form a golden crust when baked.
Return the dish to the oven and bake for an additional 15 minutes, or until the top is golden and bubbly.
Keep an eye on the topping to prevent over-browning.
Let the pie cool slightly before serving. Enjoy your delicious beef and vegetable pie!
Allowing the pie to rest helps the filling set for easier serving.
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