adapted from The View From Great Island

Ingredients

2 Tbsp olive oil
1 onion, clicked
2 carrots, sliced
1 pack ground beef
2 Tbsp tomato paste
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 cup beef stock
a sprinkle of flour optional for thickening
salt and fresh cracked black pepper to taste

mashed potato topping
1.5 lb potatoes, peeled and cut in chunks
1/2 cup buttermilk or yogurt or regular milk
4 Tbsp unsalted butter, divided
1 cup shredded sharp cheddar cheese
salt and pepper to taste

Instructions

1. Preheat oven to 350F
2. Heat the oil in a skillet and sauté the onions and carrots for about 5 minutes. Remove to a plate.
3. Brown the ground beef, breaking it up as it browns so it has a nice crumbly texture.
4. Stir in the tomato paste, mustard, Worcestershire sauce, and broth to combine. Bring up to a simmer and let simmer gently for 15 to 20 minutes to allow the broth to reduce. Season to taste with salt and pepper. If your gravy is very thin you might want to stir in a sprinkling of flour.
5. Add the vegetables back into the pan and mix well. Turn the mixture into a large pie plate or casserole dish. Spread out evenly.
6. Meanwhile boil the potatoes until very tender. Drain and mash with the buttermilk and 3 tablespoons of the butter. Add more buttermilk if the potato mixture seems dry. Fold in the cheese and season with a little salt and pepper if needed.
7. Spread the mashed potatoes over the top of the pie. Melt the remaining 1 tablespoon butter and gently brush over the mashed potatoes.
8. Put the baking dish on a baking sheet to catch any drips, and bake for about 50 minutes, or until browned and bubbling.