Ingredients

• 1 lb ground beef
• ½ cup diced carrots
• 1 cup diced onion
• salt & freshly ground black pepper
• ½ cup frozen peas
• 1 tbsp worchestershire sauce
• ½ cup ketchup
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 2 cups low sodium chicken broth
• 3 russet potatoes
• ¼ cup milk (may be more or less)

Directions

1. In a large skillet over medium high heat, brown the ground beef until no longer pink. Drain any grease, remove the beef from the pan, and set aside.
2. Add the carrots and onion to the pan along with salt and pepper to taste. Cook until vegetables are tender, about 8 minutes. Add the peas, worchestershire, and ketchup and heat through. Return the ground beef to the pan.
3. While the vegetables are cooking, make the gravy. In a small saucepan over medium low heat, melt the butter. Whisk in the flour and cook until the flour is a blonde color (about 1 minute). Whisk in the broth in small increments until smooth. Add the gravy to the meat mixture.
4. To make the topping, peel the potatoes and cut into chunks. Add them to a medium saucepan and cover with water. Boil until tender. Drain completely and mash with a potato masher. Add the milk a few tablespoons at a time until your desired consistency is reached.
5. Add the meat mixture to the bottom of a 9×9 casserole pan. Add the mashed potatoes on top of the meat mixture and be sure that they are even and that all holes are sealed.
6. Bake in a 350 degree oven for 30 minutes or until everything is hot and bubbly.