Shepherd's Pie with Ground Beef

Instructions

1. 1

   Prepare the Mashed Potato Topping

   • Place the peeled and chunked potatoes in a large pot. Add 1 tsp of salt and cover with cold water by at least an inch.
   • Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes thoroughly in a colander and return them to the hot, empty pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
   • Mash the potatoes until smooth. Add 3 tablespoons of butter, the warmed milk, 0.5 tsp salt, and 0.5 tsp black pepper. Stir vigorously until the potatoes are creamy and fluffy. Set aside.
2. 2

   Cook the Beef Filling

   • While the potatoes are boiling, preheat your oven to 400°F (200°C).
   • Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
   • Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until it is browned all over. Drain off any excess grease.
   • Add the chopped onion and diced carrots to the skillet with the beef. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
3. 3

   Create the Gravy

   • Sprinkle the all-purpose flour over the beef and vegetable mixture. Stir constantly for 1 minute to cook out the raw flour taste.
   • Stir in the tomato paste until well combined. Gradually pour in the beef broth and Worcestershire sauce, stirring to avoid lumps.
   • Add the dried thyme, the remaining 0.5 tsp salt, and the remaining 0.25 tsp black pepper. Bring the mixture to a simmer.
   • Reduce the heat to medium-low and let it gently simmer for 5-7 minutes, stirring occasionally, until the gravy has thickened.
   • Remove the skillet from the heat and stir in the frozen peas.
4. 4

   Assemble and Bake

   • If your skillet is not oven-safe, transfer the beef filling to a 2-quart (or 9x9 inch) baking dish and spread it evenly.
   • Carefully spoon the mashed potato topping over the filling. Gently spread it to the edges of the dish to create a seal.
   • Use the tines of a fork to create decorative ridges or swirls on the potato surface. These will brown nicely in the oven.
   • Melt the remaining 1 tablespoon of butter and brush it evenly over the potato topping.
   • Place the dish on a baking sheet (to catch any potential drips) and bake for 20-25 minutes, or until the filling is bubbly and the potato topping is golden brown.
5. 5

   Rest and Serve

   • Carefully remove the pie from the oven. Let it rest for at least 10-15 minutes before serving. This crucial step allows the filling to set, making it easier to slice and serve.