Farmhouse Cottage Pie with Peas and Carrots

• 2 cups mashed potatoes (prepared, warm)
• 1 cup frozen peas (thawed)
• 1 lb ground beef (80/20)
• 2 medium carrots (diced into 1/4-inch pieces)
• 1 medium yellow onion (diced)
• 1.5 cups beef gravy (prepared, store-bought or homemade)
• 2 tbsp unsalted butter (cut into small pieces)
• 1 tbsp olive oil 
• 1 tsp kosher salt 
• 1/2 tsp black pepper 

1. Preheat your oven to 400°F (200°C). 
2. Lightly grease a 2-quart baking dish or 9-inch pie plate. 
3. Ensure the mashed potatoes are warm for easy spreading.
4. Heat olive oil in a large skillet over medium-high heat. 
5. Add the diced onion and carrots; sauté for 4 minutes until softened. 
6. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink (about 5 minutes). 
7. Drain any excess fat. 
8. Stir in the beef gravy and thawed peas, then season with salt and pepper. 
9. Simmer for 2 minutes until the gravy thickens slightly.
10. Spread the beef and vegetable filling evenly in the prepared dish. 
11. Spoon the warm mashed potatoes over the top, starting from the edges and working inward. Use a fork to create decorative peaks or swirls. 
12. Dot the surface with small pieces of butter.
13. Place the dish on a baking sheet (to catch any drips) and bake in the preheated oven for 20 minutes, until the filling is bubbly around the edges and the potato topping is golden brown. 
14. Let rest for 5 minutes before serving.

Can this be made healthier? YES! 

One thing you could do is boil your potatoes a day earlier and chill them overnight in the refrigerator. This reduces the carbs. Then mash the next day with either 1% milk or nut milk (original, unsweetened). And yes you can use a leaner ground beef.