Filling

1 tbsp. butter
1/2 onion, finely chopped
1 large carrot or 12 baby carrots, finely sliced

  • saute onion and carrot in butter until tender, 5-8 min.

1 lb. ground beef
salt and pepper, to taste

  • add beef, season with salt and pepper, and cook until browned, about 6 min.

2 tbsp. flour (3 tbsp. if using 80/20 beef)
1 tbsp. ketchup

  • add flour and ketchup, and cook about 1 min.

2 tbsp. heavy cream

  • Add cream and cook about 1 min.

3/8 cup chicken broth
3/8 cup beer (pretty much anything but an IPA)
1 tbsp. soy sauce or Worcestershire sauce (or both)
1 tsp. thyme

  • add broth, beer, soy sauce, and thyme. simmer until thickened but still saucy, about 5 min.

1/2 cup frozen peas and/or corn

  • remove from heat, add peas/corn, and add to a buttered 8x8” baking dish.

Topping

1 1/2 - 2 lbs. potatoes
2 tbsp. butter
1/4 cup heavy cream

  • cut potatoes into chunks and boil until tender, about 15 minutes.
  • drain and mash with butter and cream.

Assembly

  • spread potatoes over filling, smooth top and then make ridges with a fork.
  • bake at 375°F (190C) for 15 min., until bubbling.
  • broil (high) for 3-5 min., until peaks are browned.
  • remove from oven and rest for 10 min. before serving.

source: Cook’s Illustrated