Classic Shepherd's Pie with Garlic-Herb Mash

Classic Shepherd's Pie with Garlic-Herb Mash ingredients

• 1.5 lbs Ground Beef
• 1 tbsp Olive Oil
• 1 large, diced Yellow Onion
• 2 medium, diced Carrots
• 2 stalks, diced Celery
• 3 cloves, minced Garlic
• 2 tbsp Tomato Paste
• 2 tbsp All-purpose Flour
• 1.5 cups Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 0.5 tsp Dried Rosemary
• 1 cup Frozen Peas
• 1 cup Frozen Corn
• to taste Salt
• to taste Black Pepper
• 2 lbs, peeled and cut into Russet Potatoes
• 4 tbsp Unsalted Butter
• 0.5 cup, warmed Milk (whole or 2%)
• 0.5 tsp Garlic Powder
• 1 tsp Dried Parsley
• to taste Salt
• to taste Black Pepper
• 0.5 cup, shredded (optional) Cheddar Cheese

How to make Classic Shepherd's Pie with Garlic-Herb Mash

1. Place the peeled and chopped russet potatoes into a large pot and cover with cold, salted water by about 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 fork-tender. Drain well and return the potatoes to the hot pot.
2. Add 4 tbsp unsalted butter, 1/2 cup warmed milk, 1/2 tsp garlic powder, 1 tsp dried parsley, and salt and pepper to taste to the drained potatoes. Mash until smooth and creamy. Set the mashed potatoes aside.
3. Preheat a large, oven-safe skillet (cast iron or similar) or Dutch oven over medium-high heat. Add 1 tbsp olive oil, then add 1.5 lbs ground beef, breaking it up with a spoon. Cook for 6-8 minutes, stirring occasionally, until deeply browned. Drain off any excess fat from the skillet.
4. Add the diced yellow onion, carrots, and celery to the skillet with the browned beef. Cook for 5-7 minutes over medium heat, stirring occasionally, until the vegetables begin to soften. Stir in 3 minced garlic cloves and 2 tbsp tomato paste and cook for another minute until fragrant.
5. Sprinkle 2 tbsp all-purpose flour over the beef and vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste. Pour in 1.5 cups beef broth and 1 tbsp Worcestershire sauce, stirring to combine and scraping up any browned bits from the bottom of the pan.
6. Add 1 tsp dried thyme and 1/2 tsp dried rosemary. Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened. Stir in 1 cup frozen peas and 1 cup frozen corn, cooking for 2 minutes more to heat through. Taste and adjust seasoning with salt and black pepper.
7. Preheat your oven to 375°F (190°C). Evenly spread the hot beef filling in the bottom of your oven-safe skillet or transfer it to a 9x13 inch baking dish.
8. Carefully spoon the mashed potatoes over the beef filling, spreading it evenly to cover the entire surface. If desired, sprinkle 1/2 cup shredded cheddar cheese over the mashed potatoes. Use a fork to create ridges in the mashed potato topping, which will crisp up nicely during baking.
9. Bake for 25-30 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown and lightly crispy. If the topping isn't browning enough, you can broil for the last 2-3 minutes, watching carefully to prevent burning. Let rest for 5-10 minutes before serving to allow the filling to set.

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