Ingredients

• For the mashed potato topping:
• 1 pound (or up to 1 1/2 pounds) potatoes (russet or Yukon Gold work well)
• 2 - 4 tablespoons butter
• 1/4 - 1/2 cup milk
• For the pie filling:
• 1 pound lean ground beef, preferably grass fed (or try bison)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 small carrots, finely chopped
• 1/2 yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 1 tablespoon fresh thyme, or 1 teaspoon dried
• 3 tablespoons all-purpose flour
• 1 1/2 cups low sodium beef stock
• 1/2 cup frozen peas, thawed

Serves 4 to 6