3-4russet potatoesYou could use instant mashed potatoes
2ouncesunsalted butterfor potatoes
2carrotspeeled and diced small
1/2teaspoonfreshly ground black pepper
1tspBeef BullionBetter than Buillion
1teaspoonfreshly chopped thyme leaves
1/2cupfresh or frozen English peas
Peel the potatoes. Put one cup water and the potatoes in the Instant Pot. Set to manual and cook for 10 minutes, natural release. Once done, drain water. Add milk and butter and mash. Could use regular pot if you don't have an Instant pot.
In a small bowl, mix the bullion and water.
Heat the oil in a pan or your Instnat Pot. Add the onion, garlic, and ground beef. Add carrots and cook until done. Drain if necessary.
Sprinkle the beef with the flour and mix until coated. Add the Worcestershire and bullion mix. Stir until incorporated. Set aside.
Take your pan and fill the bottom with the beef mixture. Top with the peas and then top with the potatoes. Sprinkle the top with cheddar cheese.