Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Place potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil over medium-high heat; reduce heat and boil gently for 15 to 20 minutes or until fork-tender. Remove from heat and drain potatoes well.
Return to saucepan over medium-high heat for 1 minute to evaporate any water; remove from heat. Add milk, butter, salt, pepper and nutmeg; mash until light and fluffy. Place a layer of paper towel directly on the surface of the mashed potatoes and cover with a lid to keep warm. Set aside.
Meanwhile, melt butter over medium heat in a large, deep skillet. Cook beef, onion, celery, carrots, thyme, salt and pepper, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned.
Sprinkle flour over top. Cook, stirring for 1 to 2 minutes, or until blended. Gradually add broth, stirring continually; bring to a boil. Stir in tomato paste and Worcestershire sauce until incorporated. Reduce heat to medium-low; simmer, stirring occasionally, for 15 to 20 minutes or until sauce is thickened. Remove from heat; stir in peas and corn.
Divide beef filling between two greased freezer-to-oven-safe 8-inch (20 cm) square baking dishes or deep-dish pie plates. Spoon warm mashed potatoes evenly over top of each pie; smooth tops. Set one pie aside and let cool to room temperature; cover the entire dish tightly with plastic wrap and foil, then freeze for up to 3 months.
Meanwhile, bake the remaining pie in preheated 400˚F oven for 20 to 25 minutes or until topping is golden brown and filling is bubbling. Let stand for 10 minutes before serving.