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1
In a large saute pan on medium-high heat, melt 2 tablespoons butter and saute 1/2 of chopped onion, carrots and celery until softened.
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2
Add the meat and salt and cook on high, stirring occasionally until the moisture is evaporated and the meat is browning in fat, about 15 minutes.
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3
When meat is browned, stir in Worcestershire and cook 1 minute.
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4
Stir in chicken stock and cornstarch-water mixture and simmer for additional minute to thicken.
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5
Peel and halve potatoes.
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6
Place in pot and cover with cold water to 2 inches above potatoes.
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7
Add generous amount of salt.
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8
Bring to a boil and cook until tender, about 15-20 minutes.
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9
Drain potatoes and return to pot (or transfer to bowl).
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10
Mash the potatoes with 4 tablespoons butter, white pepper and a few tablespoons of milk until smooth.
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11
Add more milk if needed to make potatoes creamy.
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12
In a 2-quart casserole dish, evenly distribute the cooked meat, top with peas and remaining chopped onion and dollop mashed potatoes on top.
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13
Dot top of potatoes with remaining 2 tablespoons butter.
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14
Bake at 400 degrees Fahrenheit for 30 minutes, until warmed through and potatoes are golden on top, and pie is bubbling.
