Zippy Shepherd's Pie

I made this last night for dinner.  We were so full it really hit the spot on a deary spring day.  We haven't seen the sun around here for over a week - which is unusual.

Ingredients

• 1 pound potatoes, peeled and chopped
• 1 tablespoon oil
• 1 pound ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup or 1/2 can beef broth ( used vegetable)
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mild curry powder
• 2 tomatoes, coarsely chopped (I used a can of diced tomatoed and pureed with hand blender because someone doesn't like chunks of tomatoes in their dinner)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup milk
• 1 tablespoon butter
• 1 cup shredded extra-sharp Cheddar cheese
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
2. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. 
3. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. 
4.  Stir into skillet the tomatoes, peas and corn. Cook until thickened; season with salt and pepper. 
5. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. 
6. Spoon a thin layer on bottom of dish.  Add meat mixture and spoon potatoes over meat mixture. Sprinkle top with shredded cheese.
7. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.