Preheat your oven to 200°C (390°F) to get ready for baking.
Peel and chop the potatoes into even chunks, then boil them in salted water until tender, about 15 minutes. The water should be bubbling gently and the potatoes should feel soft when pierced with a fork.
While the potatoes cook, heat a large skillet over medium heat and add a splash of oil. Add the ground beef or lentils and cook, breaking it apart with a spoon, until browned and fragrant, about 8 minutes. The meat should turn a rich brown color and release savory aromas.
Add the diced onion and minced garlic to the skillet, stirring until translucent and fragrant, about 3 minutes. The mixture should smell warm and inviting.
Stir in the diced carrots and peas, cooking for another 5 minutes until the vegetables soften slightly. You should see the colors brighten and the mixture become more vibrant.
Pour in the broth and a dash of Worcestershire sauce, then simmer the mixture until it thickens and becomes saucy, about 10 minutes. The filling should look rich, thick, and bubbling around the edges.
Drain the cooked potatoes and return them to the hot pot. Add butter and mash until smooth and creamy, then stir in milk and season with salt and pepper to taste. The mash should be silky and fluffy, with a slight sheen.
Spread the savory filling evenly in a baking dish, then carefully spread the mashed potatoes over the top, smoothing into an even layer with a spatula. The top should look smooth and inviting, ready for baking.
Bake uncovered in the preheated oven for 25-30 minutes, until the top is golden brown and the filling is bubbling around the edges. You’ll hear gentle bubbling and see a beautiful crust forming.
Remove from the oven and let it rest for about 5 minutes. The top should have a slight crackle and the filling will be thick and bubbling when served.
Serve hot, and enjoy this cozy, comforting dish with its golden crust and hearty, flavorful filling that hints at something a little spooky.
