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Preheat your oven to 375°F. Lightly grease a 9x13 inch (or similar sized) oval or rectangular baking dish.

Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.

While potatoes cook, prepare the meat filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped white onion and sauté until softened and translucent, about 5-7 minutes.

Add the ground beef to the skillet with the onions. Break it up with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess fat. Stir in the dried thyme, salt, and black pepper.

Add the shredded carrots to the meat mixture and cook for 3-4 minutes until slightly softened. Stir in the tomato paste and Worcestershire sauce, cooking for 1 minute.

Sprinkle the all-purpose flour over the meat and vegetable mixture, stirring well to coat. Cook for 1 minute to cook out the raw flour taste.

Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened. Stir in the frozen green peas and cook for another 2 minutes.

Finish the mashed potatoes: Return the drained potatoes to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning if needed.

Assemble the pie: Spoon the meat filling evenly into the prepared baking dish. Carefully spread the mashed potatoes over the meat filling, ensuring full coverage. Use a fork to create decorative ridges on the potato topping.

Sprinkle the grated Parmesan cheese generously over the mashed potato topping.

Bake for 25-30 minutes, or until the mashed potato topping is golden brown and crispy, and the filling is bubbly around the edges.

Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.


Preheat your oven to 375°F. Lightly grease a 9x13 inch (or similar sized) oval or rectangular baking dish.

Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.

While potatoes cook, prepare the meat filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped white onion and sauté until softened and translucent, about 5-7 minutes.

Add the ground beef to the skillet with the onions. Break it up with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess fat. Stir in the dried thyme, salt, and black pepper.

Add the shredded carrots to the meat mixture and cook for 3-4 minutes until slightly softened. Stir in the tomato paste and Worcestershire sauce, cooking for 1 minute.

Sprinkle the all-purpose flour over the meat and vegetable mixture, stirring well to coat. Cook for 1 minute to cook out the raw flour taste.

Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened. Stir in the frozen green peas and cook for another 2 minutes.

Finish the mashed potatoes: Return the drained potatoes to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning if needed.

Assemble the pie: Spoon the meat filling evenly into the prepared baking dish. Carefully spread the mashed potatoes over the meat filling, ensuring full coverage. Use a fork to create decorative ridges on the potato topping.

Sprinkle the grated Parmesan cheese generously over the mashed potato topping.

Bake for 25-30 minutes, or until the mashed potato topping is golden brown and crispy, and the filling is bubbly around the edges.

Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
