1 pound potatoes peeled and cut into 1 inch pieces
Salt and pepper
5 tablespoons unsalted butter (divided)
1 ½ cups frozen peas and carrots
1 small onion (finely chopped)
12 ounces lean ground beef
1 tablespoon tomato paste
1 large garlic clove (minced)
¼ teaspoon dried thyme
1 tablespoon all-purpose flour
½ cup chicken broth
¼ cup dry white wine
2 teaspoons soy sauce
Place potatoes in a medium saucepan covered with water and 1 tablespoon of salt. Cook until tender; drain. Add the half and half and 4 tablespoons of butter to the potatoes and mash until smooth. Cover and set aside.
Using the remaining tablespoon of butter in a 10-inch skillet cook the onion, peas, and carrots, until softened. Add the ground beef, ½ teaspoon salt, ½ teaspoon pepper and cook breaking burger up until burger is no longer pink inside.
Stir in the tomato paste, garlic, and thyme; cook until fragrant (about 1 minute) stir in the flour and cook for 1 more minute. Mix in the broth, wine, and soy sauce and cook until mixture is slightly thickened.
Spoon dollops of mashed potatoes over the top and spread it out in a layer over the filling. Drag fork tines over the top to create the ridges.
Place oven on broil and move skillet to the oven, about 5 inches from the element, broil until potato topping is golden brown.