Shepherd's Pie

Prep Steps

• 1 onion {do:dice}
• 3 cloves garlic {do:mince}

The Mashed Potatoes

Option: Homemade Mashed Potatoes {id:mash.home}

Creamy, buttery and worth the extra pot.

Preheat the oven to 400°F. Peel and cut into 2-inch chunks...

• 2 1/2 lbs russet potatoes

Cover with cold salted water in a large pot, bring to a boil and cook until fork tender, 15–20 minutes. Start the filling while they cook. Drain well, return to the pot and mash with...

• 1/2 cup butter
• 1/2 cup heavy cream, warmed
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

Option: Quick Refrigerated Mashed Potatoes {id:mash.quick, preptime:-10, cooktime:-10, cost:+1, cal:-60, fat:-9, fiber:-1, sodium:+720}

Ready-made mashed potatoes from the refrigerated case.

Preheat the oven to 400°F. Heat according to the package directions...

• 2 packages (24 oz each) refrigerated mashed potatoes

The Filling

In a medium cast-iron or other oven-safe skillet over medium-high heat, heat...

• 2 tbsp olive oil
• 2 tbsp butter

Add and cook until soft and translucent, about 5 minutes...

• 1 onion, diced
• 3 cloves garlic, minced

Add and cook, breaking it apart, until browned...

• 1 lb ground beef or lamb

Drain off the fat, then stir in one at a time...

• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp dried parsley
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Pour in and simmer until thickened, 3–4 minutes...

• 1 cup beef broth

Stir in, then remove from the heat...

• 1 cup frozen peas and carrots
• 1/2 cup frozen corn

Note: No oven-safe skillet? Spoon the filling into a 2-quart baking dish before topping.

Top & Bake

Stir into the mashed potatoes...

• 1/4 cup grated parmesan cheese

Spoon the potatoes over the filling and spread them to the edges to seal it in. Bake until the edges bubble and the top is lightly golden, about 25 minutes. Let rest 5 minutes before serving.