Classic Shepherd's Pie

Instructions

1. 1

   Peel and cube 2½ lbs of russet potatoes, then place them in a large pot and cover with salted water. Bring to a boil over high heat and cook for 15–18 minutes until completely tender when pierced with a fork. Drain the potatoes thoroughly, then mash them with 4 tablespoons of butter and ½ cup of warm whole milk until smooth and fluffy. Stir in 1 cup of shredded sharp cheddar cheese and season with salt and black pepper to taste; set aside.

2. 2

   Preheat your oven to 400°F (200°C). In a large oven-safe skillet over medium-high heat, add 1½ lbs of ground beef or lamb and cook, breaking it apart with a spatula, until browned and no pink remains, about 8 minutes. Drain any excess fat from the skillet, then add 1 medium diced yellow onion and 2 medium diced carrots. Cook for 4–5 minutes until the vegetables are softened.

3. 3

   Add 2 cloves of minced garlic, 2 tablespoons of tomato paste, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme to the skillet. Cook for 1–2 minutes until fragrant and the tomato paste begins to caramelize slightly.

4. 4

   Pour in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce, then bring the mixture to a simmer. Allow it to simmer for 5 minutes until the liquid is reduced by about half, and the filling is saucy but not soupy. Stir in 1 cup of frozen peas and season with salt and black pepper to taste.

5. 5

   Spread the prepared mashed potato topping evenly over the meat filling in the skillet using a spatula. Create peaks and swirls with the back of a spoon for texture. Bake in the preheated oven at 400°F (200°C) for 20–25 minutes until the potato topping is golden brown at the peaks and the filling is bubbling at the edges.

6. 6

   Once baked, remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the filling to settle slightly, making it easier to serve.