Shepherd's Pie

Ingredients

• 1½ lb ground beef
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1½ cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 lb potatoes (Russet or Yukon Gold)
• 4 tbsp butter
• ½ cup milk
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cheddar cheese, shredded (optional)

Steps

1. Peel and dice the potatoes, then boil them in salted water until very tender. Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
2. Preheat oven to 375°F (190°C).
3. In a large oven-safe skillet or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat.
4. Add diced onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another minute.
5. Pour in beef broth and Worcestershire sauce, then add dried thyme. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Stir in frozen peas.
6. Spread the beef mixture evenly in the bottom of the skillet or transfer to a 9x13 inch baking dish.
7. Carefully spread the mashed potatoes over the beef mixture, sealing the edges. If desired, sprinkle with shredded cheddar cheese.
8. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. Let stand for 5-10 minutes before serving.