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Ingredients

▢1 tablespoon oil
▢2 large carrots (peeled and finely chopped)
▢2 ribs celery (finely chopped)
▢1 medium onion (finely chopped)
▢1½ teaspoons salt
▢2 cloves garlic (finely minced)
▢½ teaspoon pepper
▢1 pound lean ground beef
▢1½ cups low-sodium beef broth
▢1 tablespoon cornstarch
▢1 cup frozen peas
▢1 cup frozen corn
▢¼ cup ketchup
▢3 tablespoons tomato paste
▢2 tablespoons Worcestershire sauce
Mashed Potatoes
▢2 pounds russet or golden potatoes, peeled and cut into ½" pieces (about 6 medium)
▢⅓ cup milk (plus more if desired)
▢6 tablespoons salted butter (divided)
▢½ teaspoon salt
▢½ teaspoon dried parsley
▢¼ teaspoon pepper

Instructions
In a large oven-safe skillet (about 3 quarts or 12″ diameter), heat the oil over medium-high heat. (If you don’t have an oven-safe skillet, simply transfer the beef mixture to a baking dish before topping with the potatoes.)

Add the carrots, celery, and onion and cook for 8 to 10 minutes, until the onion is softened and the carrots are almost tender. Stir in the salt, garlic, and pepper and cook for 1 minute.
Add the beef and cook, stirring, until completely browned, about 3 to 4 minutes.
In a small bowl, whisk together the broth and cornstarch. Add to the skillet and use a wooden spoon to scrape any browned bits off the bottom of the pan.
Stir in the peas, corn, ketchup, tomato paste, and Worcestershire sauce. Cook for 3 to 4 minutes, until the sauce is slightly thickened and the vegetables are completely tender.
Taste and adjust to your preferences. Set aside.
Mashed Potatoes
Place the potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Boil for 10 to 12 minutes, until tender.
Drain the potatoes. Add the ⅓ cup milk, 4 tablespoons of the butter, salt, parsley, and pepper and mash until smooth. Adjust to your tastes, adding more milk if necessary to reach a smooth consistency.
Assembly
Preheat the oven to 375°F.

Spread the mashed potatoes over the beef mixture in the skillet.
Melt the remaining 2 tablespoons of butter and brush it over the top of the potatoes.
Bake for 20 to 25 minutes, until light golden brown and heated through.