summarized version of the instructions:
Ingredients:
*For the Filling:*
– 1 lb ground beef
– 1 medium yellow onion, chopped
– 2 medium carrots, peeled and chopped
– 2 ribs celery, chopped
– 2 cloves garlic, minced
– 3 tablespoons flour
– 2 cups beef broth
– ¼ cup red wine (optional)
– 2 tablespoons Worcestershire Sauce
– 1 tablespoon chopped fresh thyme
– 2 bay leaves
– ¾ cup frozen peas
– Salt and freshly ground black pepper to taste
*For the Topping:*
– 2 lbs Yukon Gold or brown potatoes, peeled and cut into 1-inch cubes
– 3 tablespoons butter
– ½ cup warm milk
– ¾ cup shredded cheddar cheese
– Salt and freshly ground black pepper to taste
– Chopped fresh thyme
Instructions:
1. In a large skillet over medium-high heat, brown the ground beef. Add the onion, carrots, and celery when the beef is about one-third of the way browned. Cook until the onions and celery are tender. Reduce heat to medium-low, add garlic, and cook for 1 minute while stirring.
2. Sprinkle in the flour and cook for about 2 minutes while stirring. Gradually mix in the beef broth, red wine (if using), Worcestershire Sauce, fresh thyme, and bay leaves.
3. Simmer for 15-20 minutes or until thickened. Add the frozen peas and remove the bay leaves. Spoon the mixture into a prepared casserole dish and let it cool. For best results, chill for at least 30 minutes to keep the layers separate.
4. Meanwhile, cook the potato cubes in a pot of lightly salted cold water until fork-tender. Drain well and add butter and warm milk. Cover and let the butter melt.
5. Mash the potatoes until smooth. Mix in the cheddar cheese and season with salt and pepper. Spoon the potatoes onto the chilled meat mixture and spread evenly. Use a fork to create a textured surface on the potatoes.
6. Sprinkle the top with chopped fresh thyme and bake for 25-30 minutes or until golden on top and bubbly on the edges. Let the dish cool for 5 minutes before serving.
