1 lbrusset potato, peeled and cut into 1-inch pieces
salt and pepper (divided)
5 tablespoonsunsalted butter (divided)
2 carrots, peeled and chopped
1 smallonion, chopped fine
12 ouncesground beef (85 percent lean)
1 tablespoontomato paste
1 largegarlic clove, minced
1 teaspoonfresh thyme, minced
1 tablespoonall-purpose flour
1⁄2 cupchicken broth
1⁄4 cupdry white wine (Chardonnay or Pinot Grigio)
2 teaspoonssoy sauce
1 cupfrozen peas
Note: If desired, you can omit the carrots called for here and substitute 1 1/2 cups of frozen peas and carrots for the frozen peas. Stir them in at the end of step 3.
Combine potatoes and 1 tablespoon salt in medium saucepan and cover with water by 1 inch. Bring to boil over medium-high heat and cook until tender, 10 to 12 minutes. Drain potatoes and return them to saucepan. Add half-and-half, 4 tablespoons butter and 1/4 teaspoon pepper and, using potato masher, mash until smooth. Cover and set aside.
Melt remaining 1 tablespoon butter in 10-inch skillet over medium heat. Add carrots and onion and cook until softened, about 4 minutes. Add beef, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat with spoon, until beef is no longer pink, 4 to 6 minutes.
Stir in tomato paste, garlic and thyme and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Stir in broth, wine and soy sauce, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, 1 to 2 minutes. Stir in peas and remove from heat. Note: Make sure to scrape up the browned bits (fond) to add richness to the sauce. .
Adjust oven rack 5 inches from broiler element and heat broiler. Using spoon, dollop potato mixture evenly over filling and smooth into even layer. Pressing gently, drag tines of fork across surface of potato mixture to make ridges. Transfer skillet to oven and broil until topping is golden brown, 5 to 7 minutes. Let cool for 10 minutes. Serve.