A cozy classic shepherd's pie made with ground beef, onions, peas, and carrots, topped with creamy mashed potatoes. It’s easy to make and versatile for individual servings or large portions for gatherings.
Step 1: Over medium high heat, add 2 tbsp EVOO and when hot add the onions, cooking until they become translucent.
Step 2: Add the meat, breaking it up with a spatula.
Step 3: Add the parsley, rosemary, thyme, salt, and pepper to the meat.
Step 4: Once the meat has lost all red appearance, add the tomato paste stirring so it begins to caramelize.
Step 5: Add Worcestershire sauce, stir, and cook for 2 minutes before adding flour.
Step 6: Stir until raw flour scent cooks off (about 2 minutes) then add beef stock, peas, and carrots and bring to a boil.
Step 7: Once there is no more liquid, remove from heat and allow to cool while you prep your potatoes.
Step 8: Add your potatoes to a pot of salted water and bring to a boil.
Step 9: When the potatoes are cooked through and fork tender, strain and press through a ricer.
Step 10: Add butter, 1/2 tsp salt, and about 1/2 cup of half and half and stir, then taste and adjust seasoning.
Step 11: Portion out your shepherd's pie and pipe the mashed potato on top.
Step 12: Bake in a 400°F oven for 30 minutes.
