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For the filling:
2 tablespoons olive oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1 pound ground beef
2 tablespoons tomato paste
1 cup beef stock or broth
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 teaspoon smoked paprika
1 cup frozen peas
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
For the mashed potato topping:
2 pounds Yukon gold or russet potatoes, peeled and cubed
4 tablespoons unsalted butter
½ cup whole milk (or cream for richer potatoes)
Salt and pepper, to taste
Place the prepared potatoes in a pot of salted water.
Bring the water to a boil and cook until fork-tender, about 15 to 20 minutes.
Drain the potatoes, and return them to the pot. Mash them, then stir in the butter, milk (or cream), salt and pepper.
Set aside.
Heat olive oil in a large skillet over medium-heat for the filling.
Add the onion, carrots, celery and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Next, add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. If necessary, drain any excess fat from the pan.
Stir in the tomato paste and cook for 1 minute.
Pour in the beef stock, Worcestershire sauce, thyme, paprika, salt and pepper.
Bring the mixture to a simmer, and cook for 10 minutes, allowing the sauce to thicken slightly.
Stir in the frozen peas and cook for another 1 to 2 minutes until heated through.
Remove the filling from heat.
Preheat the oven to 400°F. Spread the beef mixture evenly in a 9-inch baking dish.
Spoon the mashed potatoes over the filling, spreading them out evenly to cover the beef mixture completely.
Place the assembled pie in the preheated oven and bake for 20 to 25 minutes, or until the potatoes are golden brown and the filling is bubbling around the edges.
Let the pie cool slightly before serving.
