Step 1

Preheat oven to 350 degrees.

Step 2

Place potatoes in a large pot and cover with water. (Start chopping your vegetables while the potatoes cook)

Step 3

Bring to a boil over medium-high heat and allow to cook until soft (about 10 minutes). Drain.

Step 4

Slice butter into several pieces and add to the hot potatoes, allowing it to melt.

Step 5

Add the milk/cream and use an electric mixer to beat the potatoes just until smooth.

Step 6

Season with sea salt and black pepper to taste, then beat on high until the texture is to your liking.

Step 7

Melt butter in a large saucepan.

Step 8

Add garlic, onion, celery, and carrot, and beef and saute, stirring often.

Step 9

Turn heat down to low and season with sea salt and pepper to taste.

Step 10

Heat 1/2 cup beef broth and whisk in 2-4 Tbsp flour until smooth. Pour over the meat/vegetable mixture, stirring well. Continue to cook on low heat until sauce thickens slightly.

Step 11

Transfer meat mixture to a 13×9″ casserole dish or divide evenly into 6 smaller bowls/bakers.

Step 12

Sprinkle shredded cheddar evenly across the top of the meat mixture.

Step 13

Spoon mashed potatoes on top and spread evenly across the surface with the back of a spoon.

Step 14

Cook for about 20 minutes or until mixture is heated through and the surface begins to firm slightly.

Step 15

I usually broil for 1-2 minutes to get a nice, light crisp and golden brown on the surface of the potatoes.