Step 1: Prep the veggies

1. Dice 2 onions, 3 medium size carrots, and 2 sticks of celery about the same size to ensure even cooking.
2. Finely mince garlic, rosemary, and thyme, yielding about 1 tbsp each.

Step 2: Cook the beef

1. Heat a large dutch oven pot over medium-high heat. Add 2 tbsp of oil. Once pot is hot, add small batch of ground beef with a pinch of salt. Cook the beef until brown, set aside, and repeat until all your beef is cooked.

Step 3: Cook the vegetables

1. Turn the heat to high. Add your diced onions and diced carrots and cook for 2-3 min or until soft, stirring often. Add diced garlic, chopped rosemary, chopped thyme, and diced celery. Stir well to mix everything evenly.
2. Add 2 tbsp tomato paste, 12 dashes of Worcestershire sauce, and 2 tbsp of flour. Cook for another 2-3 min, or until flour is cooked out, stirring constantly.

Step 4: Finish cooking the meat filling

1. Add cooked meat back into the pot, stir to combine, then add 4 cups of chicken stock.
2. Check for seasoning, add salt if needed. Simmer on medium-low heat for 20-30 min.

Step 5: Make mashed potatoes

1. While the pot simmers, peel 4 lbs of potatoes and place them in a large pot with cold, salted water. Bring pot to a boil, then cook for 25-30 min or until fork-tender.
2. Mash your potatoes, then add 100ml (3.5 fl oz) milk and 100g unsalted butter. Stir until well incorporated, and be sure to check for seasoning.

Step 6: Make the pie

1. Preheat oven to 350° F. Transfer meat filling to a 12 x 10 inch oven-safe dish. Top everything with your mashed potatoes. Be sure to create peaks to ensure crispy edges, and top everything with panko.
2. Bake for 40-50 min, or until golden brown and crispy on top. Enjoy!