GETTING READY:

1.Preheat your oven to 350 degrees F.

MAKING:

2.Bring a large pot of salted water to a boil. Add in potatoes and cook for about 15 minutes, until they are fork tender. Drain and set aside.

3.In a large pan over medium high heat cook the ground beef until there is no pink left. Once all of the meat is browned use a slotted spoon to transfer the meat to a bowl and set aside.

4.Add a tablespoon of oil and add in the onions, carrots, and a pinch of salt. Saute for about 5 minutes.

5.Add in the garlic and cook until fragrant, about one minute.

6.Add in the ground beef, Worcestershire sauce, red pepper flakes, salt, and flour. Stir until combined.

7.Add in the beef stock, frozen peas, and fresh thyme leaves. Let it simmer for a minute and set aside.

8.Mash the potatoes with either a potato masher or electric mixer.

9.To the potatoes add in the butter and milk and season to your liking.

10.Mash until smooth. To the potatoes add in one egg that you've already whisked.

11.Ladle the filling into either individual ramekins or whatever bakeware you'd like.

12.Top with the mashed potatoes and spread with a fork, keeping the top a little rough.

13.Put them into the preheated oven and bake for 40 minutes, until the top is slightly browned and the inside is bubbling.

SERVING:

14.Serve hot!