Preparation

Step 1 out of 13

Make the Smashed Potatoes:

Step 2 out of 13

Add potatoes to a large pot of salted water. Bring to a boil and cook for 7-10 minutes, or until just fork tender. Drain and rinse with cold water to stop them from cooking.

Step 3 out of 13

Using a spatula, place the flat end over one potato at a time and press down with your hand to "smash" them.

Step 4 out of 13

Make the Filling:

Step 5 out of 13

In a large frying pan over medium-high heat, add ground beef. Cook for two minutes. Stir in onion, celery, carrot, garlic, mushrooms, and red pepper. Cook until all meat has browned, about 8 to 10 minutes. Drain excess grease.

Step 6 out of 13

Season with salt, pepper, thyme, basil, and oregano. Stir in flour, Worcestershire, and tomato paste.

Step 7 out of 13

Cook for 3 to 5 minutes, stirring frequently. Pour in beer (or broth if using in place of alcohol) and scrape any bits from the bottom of pan. Simmer for a few minutes and add corn and peas.

Step 8 out of 13

Assemble the Pie:

Step 9 out of 13

Preheat oven to 425°F.

Step 10 out of 13

Pour the filling into a large 9" x 13" casserole pan.

Step 11 out of 13

Top with smashed potatoes. Sprinkle with salt, pepper, and cayenne (paprika for a non-spicy version).

Step 12 out of 13

Place into the oven and cook for 10 minutes, uncovered. Sprinkle cheese on top and continue cooking for another 10 to 20 minutes, or when potatoes are nicely browned.

Step 13 out of 13

Allow to cool slightly and serve!