Classic Shepherd's Pie

Ingredients

• 2 lbs russet potatoespeeled and cubed
• 4 tbsp butter
• 1/2 cup milkwarm
• 1/2 cup shredded cheddaroptional, for the top
• 1 tbsp olive oil
• 1 yellow oniondiced
• 2 carrotsdiced
• 1.5 lbs ground beefor lamb
• 3 cloves garlicminced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 3/4 cup frozen peas and corn
• salt and black pepperAmount not stated

Steps

1. 1Boil the potatoes in salted water until completely tender, 15 minutes. Drain well, mash with the butter and warm milk, and season generously.
2. 2Meanwhile heat the oil in a big skillet over medium-high. Soften the onion and carrots 5 minutes, then brown the beef, breaking it up, until no pink remains. Drain excess fat.
3. 3Stir in the garlic and tomato paste for 1 minute, then the flour for another. Pour in the broth, Worcestershire, and thyme and simmer until saucy, 3 to 4 minutes. Fold in the peas and corn; season well.
4. 4Heat the oven to 400°F. Spread the filling in a 9-by-13 dish, then dollop and smooth the mash to the very edges — a fork dragged across the top makes ridges that brown beautifully. Scatter with cheddar if using.
5. 5Bake 25 to 30 minutes until the top is golden and the filling bubbles at the corners. Rest 10 minutes before serving big spoonfuls.