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1
Preheat oven to 400 degrees F.
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2
Boil water in a large saucepan.
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3
Add the potatoes and reduce heat to medium.
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4
Simmer for about 10 minutes, or until the potatoes are tender enough to mash.
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5
Drain the potatoes and transfer to a large bowl.
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6
Add the sour cream and margarine, mashing into the potatoes until the potatoes are smooth.
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7
Add seasoning if you'd like.
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8
Meanwhile, brown ground beef in a large skillet over medium-high heat.
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9
Drain and rinse if you'd like.
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10
Put back in skillet and add onion, peas, sugar snap peas and celery; cook until soft, about 3 minutes.
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11
Add flour, rosemary, thyme, salt and pepper; stir to coat.
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12
Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
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13
Transfer the beef mixture to a 9-inch, deep-dish pie plate.
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14
Spread mashed potatoes over top and using the back of a spoon.
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15
Bake for about 30 minutes, or until the potatoes are golden.
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16
Optional: if you're not on a strict diet, add some shredded cheddar on top of the beef mixture before the potatoes.
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17
Or, to save calories and fat, but still have a tasty and pretty dish, sprinkle some ground paprika on top of the potatoes.
