A comforting and flavorful dish featuring a savory meat filling topped with creamy, cheesy garlic mashed potatoes.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and a perfect golden crust.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Using lean ground beef reduces the amount of fat to drain.
Add the onion, carrot, and garlic to the skillet. Cook until the vegetables are softened.
Cut the vegetables into small, even pieces for quicker cooking.
Stir in the flour, thyme, Worcestershire sauce, salt, and pepper. Cook for 2 minutes.
Cooking the flour removes its raw taste and thickens the filling.
Pour in the beef stock and add the peas. Simmer until the mixture thickens.
Stir occasionally to prevent sticking and ensure even cooking.
Transfer the filling to a baking dish and let it cool slightly.
Cooling the filling slightly helps the topping spread more easily.
Boil the potatoes and roasted garlic in salted water until tender. Drain and mash.
Roasted garlic adds a sweet, mellow flavor to the mash.
Mix the mashed potatoes with butter, milk, cheddar cheese, salt, and pepper.
Adding cheese to the mash creates a rich, creamy topping.
Spread the mashed potatoes over the filling in the baking dish. Smooth the top.
Start spreading from the edges to avoid mixing the layers.
Bake in the preheated oven for 20 minutes or until the top is golden and the filling is bubbling.
For a golden crust, broil for the last 2 minutes of baking.
Let the pie rest for 5 minutes before serving.
Resting allows the filling to set, making it easier to serve.
