- 4–5 large potatoes
- 5 tablespoons butter, divided
- 3–4 tablespoons milk
- Salt and pepper to taste
- 2 pounds ground beef, lamb, or a mix of both
- 1 large onion, finely chopped
- 2 cups diced carrots
- 2 cups sliced mushrooms
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fresh rosemary, minced
- Pinch of cayenne pepper
- 2 cups peas
- 1–2 cups chicken broth
- 2 cups shredded cheese of choice (I like Gouda or sharp cheddar)
Preheat oven to 350 degrees F.
Place the potatoes in a large stockpot and fill with water (I leave the potatoes unpeeled). Bring water to a boil and simmer for about 20 minutes, or until potatoes are tender enough to be pierced easily with a fork.
Drain well and place potatoes in the bowl of a standing mixer (or use a large mixing bowl with a handheld mixer). Add 4 tablespoons butter, milk, and salt and pepper to taste. Mix on medium speed until light and fluffy. Set aside.
In a skillet, brown ground meat until almost all the pink is gone, about 10 minutes. Remove from skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon butter. Add onion and carrots and cook for about 5 minutes, or until onions are translucent. Add mushrooms and cook over medium heat until tender, about 8 minutes.
Add tomato paste and garlic and saute for 2 more minutes. Add fresh herbs, cayenne, peas, and chicken broth and simmer for a few minutes, until the mixture begins to thicken.
Add meat back into the skillet and mix in.
Fill a 9×13 casserole dish with the meat mixture. Layer the mashed potatoes on top and sprinkle with cheese.
Bake for about 40–50 minutes, or until the casserole begins to bubble. Let stand for 5–10 minutes, then enjoy.