Cheddar-Topped Shepherd's Pie

Hmmm, after making and photographing this, I came to two realizations: one, that I apparently like the combination of beef, potatoes, and veggies and two, that comfort food is delicious but is not pretty in pictures! For example:

While browsing through Sarah's blog one day, I saw she had posted a recipe from a recent issue of Everyday Food, which I also subscribe to. She really liked this recipe so I decided to try it! I read some of the reviews on the website and made several changes to the original recipe; most notably browning and draining the meat first, and changing some of the vegetables around.
This is a heavy dish, literally. When I was putting it into the oven it felt like it weighed a ton! But it was filling, warm, and tasted great!

Cheddar-Topped Shepherd's Pie
adapted from Everyday Food
Makes 4 large servings

1 1/2 pounds white baking potatoes, peeled and cut into chunks
coarse salt and ground pepper
1 tablespoons vegetable oil
1 1/3 pounds ground beef
6-8 ounces baby carrots, sliced
1/2 large onion, chopped
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup frozen corn
1 cup frozen peas
1/2 cup whole milk
1 cup shredded white cheddar cheese

Preheat oven to 450 degrees F.

Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 10 to 15 minutes.

Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and cook until no longer pink, about 6 to 8 minutes. Remove beef with slotted spoon to separate bowl and drain saute pan.

Heat 1 tablespoon vegetable oil in same saute pan and add carrots, onion, and thyme. Cook until tender, about 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute.

Add beef back into saute pan. Add 3/4 cup water, corn , and peas. Bring to a boil and simmer 1 minute. Season generously with salt and pepper. Set aside.

Drain potatoes, return to saucepan. Cook over medium, stirring, until liquid had evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1/2 cup cheese. Mash until smooth and season with salt and pepper.

Pour beef filling into greased 2 1/2 quart baking dish. Drop spoonfuls of potatoes over beef; spread to edges with spatula. Sprinkle with remaining 1/2 cup cheese.

Bake until topping is browned and filling is bubbling, about 20 minutes. (Topping and filling can be made ahead and stored separately.)

Let stand 5 minutes before serving.