-
1
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
-
2
In a large saute pan or skillet, heat the oil over medium-high heat.
-
3
Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes.
-
4
Add the garlic and cook, stirring, for 20 seconds.
-
5
Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes.
-
6
Add the flour and cook, stirring, until thick, about 1 minute.
-
7
Stir in the tomato paste and cook, stirring, for 1 minute.
-
8
Add the meat and stir well to combine.
-
9
Gradually add the stock and then the peas, and bring to a boil.
-
10
Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
-
11
Remove from the heat and discard the bay leaf.
-
12
Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges.
-
13
Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
-
14
Let sit for 10 minutes before serving.
-
15
Garnish with chopped parsley and serve.
-
16
Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch.
-
17
Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.
-
18
Drain in a colander and return to the saucepan.
-
19
Over medium-low heat, cook the potatoes for 1 minute to dry.
-
20
Add the milk, butter, cream, salt and pepper and mash until smooth, 3 to 4 minutes.
-
21
Serve immediately.
