The Best Classic Shepherd’s Pie

Ingredients

• 2 tablespoons Olive Oil
• 1 cup Yellow Onion (chopped)
• 1 lb Ground Beef Or Lamb (90% lean, or ground lamb)
• 2 teaspoons Dried Parsley (dried parsley leaves)
• 1 teaspoon Dried Rosemary (dried rosemary leaves)
• 1 teaspoon Dried Thyme (dried thyme leaves)
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground Black Pepper
• 1 tablespoon Worcestershire Sauce
• 2 cloves Garlic (minced)
• 2 tablespoons All-Purpose Flour
• 2 tablespoons Tomato Paste
• 1 1/2 cups Beef Broth
• 1 cup Frozen Mixed Vegetables (peas, carrots, and corn)
• 1.5-2 lb Russet Potatoes (about 2 large, peeled and cut into 1-inch cubes)
• 8 tablespoons Butter (1 stick, unsalted)
• 1/3 cup Half & Half
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• 1/4 cup Parmesan Cheese (grated)

Instructions

1. **Prepare the Meat Filling:**
2. Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally, until softened.
3. Add ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add dried parsley, rosemary, thyme, salt, and pepper. Stir well to combine.
4. Cook the meat mixture for 6-8 minutes, until the meat is browned, stirring occasionally to prevent sticking.
5. Add Worcestershire sauce and minced garlic to the skillet. Stir to combine and cook for 1 minute, allowing the garlic to become fragrant.
6. Add all-purpose flour and tomato paste to the skillet. Stir until well incorporated and no clumps of tomato paste remain.
7. Pour beef broth into the skillet, then add frozen mixed vegetables (peas, carrots, and corn). Bring the mixture to a boil, then reduce heat to simmer.
8. Simmer for 5 minutes, stirring occasionally, until the gravy has thickened. Remove from heat and set aside.
9. Preheat oven to 400°F (200°C).
10. **Prepare the Potato Topping:**
11. Place peeled and cubed potatoes in a large pot. Cover the potatoes with water and bring to a boil. Reduce heat to a simmer and cook until potatoes are fork-tender, approximately 10-15 minutes.
12. Drain the potatoes in a colander. Return the potatoes to the empty, hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
13. Add butter, half & half, garlic powder, salt, and pepper to the potatoes. Mash the potatoes until smooth and creamy.
14. Add grated Parmesan cheese to the mashed potatoes. Stir until well combined.
15. **Assemble and Bake:**
16. Pour the prepared meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer.
17. Spoon the mashed potatoes on top of the meat mixture. Carefully spread the mashed potatoes into an even layer, covering the meat completely.
18. If the baking dish looks very full, place it on a rimmed baking sheet to catch any potential overflow during baking.
19. Bake uncovered in the preheated oven for 25-30 minutes, or until the meat is bubbling and the mashed potatoes are golden brown.
20. Remove from the oven and let cool for 15 minutes before serving.
21. Serve hot and enjoy!