Directions

• Filling
• Heat oil in a large skillet over medium high heat
• Add onion and garlic, cook for 1 minute
• Add carrots, celery, thyme, and rosemary and cook for 3 minutes or until softened
• Turn heat up to high and add beef or lamb and cook, breaking it up as you go, until browned; add and mix in flour
• Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, and bay leaves; stir well
• Bring to simmer, then turn down heat so it is simmering rapidly
• Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency and adjust salt and pepper to taste
• Transfer Filling to quart pie baking dish, removing the bay leaves
• Add and carefully stir in peas; cover and refrigerate to cool for 1 hour
• Mashed Potato Directions
• Cook potatoes in boiling water for 15 minutes or until soft
• Turned off stove and drain then return to pot; allow to steam dry for 30 seconds or so
• Add butter and mash until melted, then add milk, salt, and pepper
• Mash until it's soft and smooth, adjusting with a touch more milk if necessary
• Assembly Directions
• Preheat oven to 350 degrees
• Spread mashed potatoes onto pie, use a fork to draw squiggles over the surface and drizzle with butter
• Bake for 30-40 minutes or until deep golden on top and bubbling on the edges
• Stick a knife into the middle to ensure it is piping hot
• Let stand for 5 minutes before serving