Homestyle Beef and Vegetable Cottage Pie with Cheesy Potato Topping

Preheat oven to 375°F (190°C).

Peel and cut 2 pounds of russet potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook for 15-18 minutes until fork-tender.

While potatoes are cooking, peel and dice 1 medium onion, 2 medium carrots, and 2 celery stalks. Mince 2 cloves of garlic.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.

Add ground beef to the skillet and cook for 5-7 minutes, breaking it up with a wooden spoon, until no longer pink.

Add minced garlic and cook for 30 seconds until fragrant.

Sprinkle 1 tablespoon flour over the meat mixture and stir to combine. Cook for 1 minute.

Stir in 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute.

Pour in 1 cup beef broth and 1 tablespoon Worcestershire sauce, stirring to combine. Bring to a simmer and cook for 5 minutes until slightly thickened.

Stir in 1 cup frozen peas and remove from heat.

Drain the cooked potatoes and return them to the pot. Add 3 tablespoons butter and mash until smooth.

Pour in 1/3 cup milk and continue mashing. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 1/2 cup of the shredded cheddar cheese.

Transfer the meat and vegetable mixture to a 9x13 inch baking dish, spreading it evenly.

Spoon the mashed potatoes over the meat mixture, using a fork to create peaks and texture on the surface.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the potatoes.

Bake in the preheated oven for 25 minutes until the top is golden and the filling is bubbling around the edges.

Let stand for 5 minutes before serving.