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1. Place the potatoes in a large pot of cold water with 1 tsp of the salt. Bring to a boil and simmer for 15-20 minutes until very tender, then drain well and let steam dry for 2 minutes.
4 pieces Potatoes (floury, such as Maris Piper or russet), peeled and chopped,
1.5 tsp Salt
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2. Mash the potatoes with 3 tbsp of the butter and the half-and-half until smooth and creamy. Season with a pinch of black pepper and set aside.
3 tbsp Unsalted butter, divided,
0.2 cup Half-and-half,
0.2 tsp Black pepper
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3. Preheat the oven to 200°C (400°F). Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, break it up, and brown well for 6-8 minutes, seasoning with the remaining salt. If using cooked steak, sauté it briefly for 2 minutes just to warm through, then remove and add it back in step 5.
1.5 tsp Salt,
1 lb Ground beef (or chopped cooked steak),
1 tbsp Olive oil
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4. Add the onion, carrots, and mushrooms and cook for 8 minutes until the mushrooms release their liquid and turn golden. Stir in the garlic, tomato paste, and thyme and cook for 1 minute.
1 pieces Onion, finely chopped,
2 pieces Carrots, diced,
8 oz Cremini mushrooms, sliced,
2 clove Garlic cloves, minced,
1 tbsp Tomato paste,
1 tsp Fresh thyme leaves
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5. Sprinkle in the flour and stir for 1 minute. Gradually pour in the beef stock and Worcestershire sauce, scraping up the browned bits. Simmer for 10 minutes until thick and gravy-like, then stir in the peas and the remaining black pepper.
2 tbsp All-purpose flour,
1 cup Beef stock,
1 tbsp Worcestershire sauce,
0.5 cup Frozen peas,
0.2 tsp Black pepper
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6. Spoon the mashed potatoes over the filling and spread to the edges. Rough up the surface with a fork to create peaks and dot with the remaining 1 tbsp butter.
1 tbsp Unsalted butter, divided
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7. Bake at 200°C (400°F) for 25-30 minutes until the filling bubbles and the top is golden brown. Rest for 10 minutes, garnish with parsley, and serve.
2 tbsp Fresh parsley (garnish)
