Closed potato pie

You don't need any dough for this pie, just vegetables, potatoes, ground beef, and seasonings.

Ingredients

• Potatoes (peeled and cut into 2.5 cm pieces) - 750 g
• Butter (softened) - 4 tbsp. l.
• Warm milk - 1/2 cup
• Egg yolks - 2 pcs.
• Vegetable oil for frying
• Salt and black pepper to taste
• For filling:
• Ground beef - 750 g
• Onions (finely chopped) - 1 pc.
• Carrots (peeled and cut into small cubes) - 2 pcs.
• Garlic (chopped) - 2 cloves
• Flour - 1/4 cup
• Tomato paste - 1 tbsp l.
• Chicken broth - 2 cups
• Fresh thyme - 1 1/2 tsp or
• Dried thyme - 1/2 tsp
• Worcestershire Sauce - 2 tsp
• Frozen peas - 1 glass
• Ground black pepper to taste

Directions

1. Turn on the oven to preheat to 200 degrees with the wire rack in the middle. Boil potatoes in water until tender, for 15-20 minutes.
2. Pour the mashed potatoes, add the butter, mix well (the butter should melt completely). Then add milk and egg yolks. Season with salt and pepper and set aside.
3. Prepare the filling. Fry the ground beef in a large skillet with a metal or removable handle, with a little oil, for 3 minutes. Place the minced meat on a plate with a slotted spoon. In the same frying pan, heat another 1 tablespoon of vegetable oil, add onions, carrots and 1/2 teaspoon of salt, fry for 5-7 minutes. Add garlic, fry for another 30 seconds. Add flour, add tomato paste and fry, stirring occasionally, for about 1 minute.
4. Add broth, thyme, Worcestershire sauce to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, for 3-5 minutes, until lightly thickened.
5. Turn off the heat, add minced meat and peas to the pan, season with salt and pepper, smooth with one layer. Top with mashed potatoes and put in the oven. Bake for about 20 minutes. Serve hot.