3large russet potatoescut into 1-inch chunks (about 1 ½ pounds)
4tablespoonsunsalted buttercut into pats (½ stick)
2ouncescream cheesecut into chunks (¼ cup)
¼-⅓cuphalf and half or milk
Instructions
Heat the oil in a large skillet over medium-high heat. Add onions and carrots, sauté for 5-7 minutes until vegetables soften.
Add ground beef, cook for 6-8 minutes until no longer pink; drain excess grease.
Add garlic, cook for 1-2 minutes until fragrant.
Add flour and tomato paste, mix until no clumps remain.
Add broth, peas, corn, Worcestershire sauce, 1 teaspoon salt, rosemary, thyme, and ½ teaspoon black pepper. Bring to a boil, reduce heat, and simmer for 5-10 minutes until sauce thickens.
Transfer meat mixture to a 2 ½ quart baking dish and spread into an even layer. Set aside.
Preheat oven to 375 degrees F.
Add potatoes to a saucepan, cover with water, and bring to a boil. Simmer for 10-15 minutes until fork-tender.
Drain potatoes, return to saucepan over medium heat. Mash potatoes, stirring continuously until dry and fluffy.
Add butter and cream cheese, stir until well combined.
Add ¼ cup half and half, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until well combined. Adjust consistency with additional half and half if needed.
Spread potatoes over the beef layer in the baking dish. Smooth with a spoon, use a fork to create texture.
Bake for 25-30 minutes until potatoes are lightly browned and edges are bubbling.
Allow the pie to rest for 10 minutes before serving warm.