Shepherd's Pie with Corn

1. 1
   boil · ~18 min

   Boil the potatoes until fork-tender.

   Place the potato chunks in a large pot and cover with cold water by an inch. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are easily pierced with a fork, about 15-18 minutes.

2. 2
   mix · ~5 min

   Drain and mash the potatoes with butter, milk, salt, and pepper.

   Drain the potatoes well in a colander and return them to the warm pot. Add 2 tablespoons of butter, the warm milk, 0.25 teaspoon of salt, and 1 pinch of black pepper. Mash until smooth and creamy. Set aside.

   TIPWarm the milk slightly before adding — it keeps the potatoes hot and absorbs better.
3. 3
   prep

   Preheat the oven to 375°F.

   Position a rack in the center of the oven and preheat to 375°F.

4. 4
   saute · ~8 min

   Brown the ground beef, then set aside.

   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains and it's nicely browned, about 6-8 minutes. Transfer the beef to a plate using a slotted spoon, leaving a tablespoon of drippings in the pan.

   TIPDon't crowd the pan — let the beef really brown, not steam, for the best flavor.
5. 5
   saute · ~7 min

   Sauté the onion, garlic, and carrot until softened.

   Add the remaining 1 tablespoon of butter to the skillet. Add the diced onion, garlic, and carrot. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.

6. 6
   saute · ~2 min

   Stir in the flour and tomato paste to build the gravy base.

   Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Add the tomato paste, Worcestershire sauce, dried thyme, and rosemary. Cook, stirring, for another minute until fragrant.

   TIPCooking the flour well here prevents a pasty taste in your finished pie.
7. 7
   simmer · ~12 min

   Add water and simmer the filling until thickened.

   Pour in the water gradually while stirring to prevent lumps. Return the browned beef to the skillet along with any collected juices. Bring to a gentle simmer and cook until the gravy has thickened and coats the meat nicely, about 8-10 minutes. Stir in the corn and the remaining 0.25 teaspoon of salt and a pinch of black pepper. Cook for 2 more minutes.

   TIPThe filling should be moist but not swimming in liquid — it will thicken further in the oven.
8. 8
   assemble · ~4 min

   Layer the filling and mashed potatoes in the baking dish.

   Spoon the beef and corn filling into an 8x8 inch baking dish, spreading it into an even layer. Using a large spoon, dollop the mashed potatoes over the top. Gently spread them to the edges, creating a seal. Use a fork to create ridges on the surface — these get wonderfully crispy.

   TIPSealing the potatoes to the edges stops the gravy from bubbling over and makes for tidier serving.
9. 9
   bake · ~25 min

   Bake until bubbling and golden on top.

   Place the dish on a baking sheet to catch any drips. Bake in the preheated oven for 22-25 minutes, until the filling is bubbling around the edges and the potato topping has golden-brown peaks. For extra browning, switch to broil for the final 2 minutes and watch closely.

   TIPLet the pie rest for 10 minutes after baking — it sets the filling and won't burn mouths.
10. 10
    rest · ~10 min

    Let the Shepherd's Pie rest for 10 minutes.

    Remove from the oven and set on a wire rack. Let stand for 10 minutes before scooping into bowls.

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