1. Preheat oven to 375°F. 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. 4. Pour the mixture into a 1 1/2-quart baking dish; set aside. 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. 6. Mash the potatoes with the butter, milk, and salt. 7. Spread them over the meat mixture, then crosshatch the top with a fork. 8. Bake until golden, 30 to 35 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
