Ingredients
Method
- Place peeled cubed potatoes into a large pot of cold salted water. Bring to a boil and cook for 15-18 minutes until fork-tender.
- Drain thoroughly and return to warm pot for 1 minute to dry. Mash with butter, warm milk, garlic powder, salt, and pepper until silky smooth. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking into crumbles, until browned. Drain excess fat if needed.
- Add diced onion, carrots, and celery. Sauté for 6-7 minutes until softened. Stir in minced garlic, rosemary, and thyme; cook for 1 minute.
- Sprinkle flour over the mixture and stir for 2 minutes. Stir in tomato paste, beef broth, and Worcestershire sauce. Simmer for 10 minutes until thick and glossy. Fold in frozen peas and remove from heat.
- Transfer meat mixture to a 9x13-inch baking dish (or leave in oven-safe skillet). Spread mashed potatoes across the top to seal edges.
- Use fork tines to create peaks and ridges across the surface. Bake at 400°F (200°C) for 25-30 minutes until bubbling. Broil on HIGH for 2-3 minutes for golden crispy peaks.
- Rest for 10 minutes before slicing and serving garnished with fresh parsley.