Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g), preferably 80/20 blend
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 cup beef broth (240 ml)
  • 1 cup frozen mixed vegetables (peas, carrots, corn) (240 ml)
  • 2 tablespoons all-purpose flour (15g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 2 tablespoons tomato paste (30g)
  • 2 pounds russet potatoes (900g), peeled and quartered
  • 1/2 cup milk (120 ml)
  • 4 tablespoons unsalted butter (57g), softened
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Optional: 1/4 cup shredded cheddar cheese for topping

Instructions:

  1. Boil potatoes until fork-tender, then drain.
  2. Mash potatoes with milk, butter, salt, and pepper until smooth and creamy. Set aside.
  3. Heat olive oil in the skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  4. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Stir in thyme, rosemary, salt, smoked paprika and pepper.
  6. Stir in the flour and cook for 1 minute. Add tomato paste and Worcestershire sauce, stir well. Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring to a simmer.
  7. Stir in the frozen mixed vegetables. Simmer for 5 minutes, or until the sauce has thickened slightly.
  8. Evenly spread the mashed potatoes over the beef mixture.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the mashed potatoes are lightly golden brown. If desired, sprinkle with shredded cheddar cheese during the last 5 minutes of baking.
  10. Let stand for 5-10 minutes before serving.