Ingredients:
4 medium potatoes, peeled and sliced
1 tbsp vegetable oil
1 medium carrot, halved lengthwise
1 celery stalk, thinly sliced
1 large onion
1/2 tsp dried thyme
1/4 cup all purpose flour
1/4 cup tomato paste
2 pounds ground beef
1 cup whole milk
1 1/2 cups shredded cheddar cheese
1 cup beef stock
salt and pepper
Preheat oven to 450. Boil potatoes with salt in a saucepan and cover. Cook until potatoes are easily pierced with a tip of a paring knife.
Meanwhile, heat oil in a heavy pot over medium-high.
Add carrots, celery, onion and thyme. Cook, stirring occasionally until vegetables are tender about 8-10 mins.
Add flour and tomato paste, cook, stirring, 1 minute.
Add beef, cook, stirring occasionally, until no longer pink, 6-8 minutes.
Add the beef stock bring to a boil and simmer, about 1 minute. Set aside.
Drain potatoes, return to pan, cook over medium stirring until liquid evaporated and a thin film covers bottom of pan.
Remove pan from heat, add milk and 1 cup cheddar cheese.
Mash until smooth, season cheddar potato with salt and pepper
Pour beef filling into a 13 by 9 inch baking dish. Drop dollops of topping over filling, spread to edges with a spatula. Sprinkle with remaining cheese.
Bake until topping is browned and filling is bubbling rapidly, about 20 minutes. Let stand 5 minutes before serving.
Enjoy! :))
