2 lbs. ground beef - 85% lean
2 Tbsp. canola oil
1 cup each, diced onion, carrot, and celery
1 Tbsp. each minced garlic and fresh thyme
3 Tbsp. all-purpose flour
2 Tbsp. tomato paste
1 can diced tomatoes (14.5 oz.)
1 cup low-sodium chicken broth
1/2 cup dry red wine
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1 cup frozen green peas
1/4 tsp. coriander
1/4 tsp. ground ginger
1/8 tsp. cinnamon
1 pkg. (24 oz.) frozen russet potatoes
3 Tbsp. butter
1/3 cup milk
1 cup shredded white Cheddar Cheese
Salt and Pepper to taste
Preheat oven to 400 degrees F. Coat a 2 quart baking dish with non-stick spray.
Brown ground beef in a saute pan over medium-high heat 8-10 minutes, or until no longer pink. Drain fat and transfer beef to a paper-towel lined plate.
Heat 2 Tbsp. oil in same pan over medium heat. Add onion, carrot and celery and sweat; about 5 minutes. Add garlic and thyme, and cook until fragrant, about 1 minutes. Stir in flour and tomato paste; cook 1 minute.
Whisk in diced tomatoes, broth, wine, Worcestershire, and Dijon; bring to a boil. Reduce heat to medium low and stir in reserved beef and peas; season with cinnamon, coriander and ginger and salt and pepper to taste. Transfer filling to prepared baking dish and set aside.
Prepare potatoes according to package directions. Mash until smooth and add butter and milk and salt and pepper to taste.
Arrange potatoes on top of filling. Top with Cheddar cheese and 2 Tbsp. butter and bake until potatoes and meat are heated through and potatoes begin to brown.
Let pie cool 10-15 minutes before serving.