Beef Shepherd's Pie

Instructions

1. Prepare the potatoes
   Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well and return to the pot.
2. Make the mashed potatoes
   Add 3 tablespoons of butter and the warmed milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.
3. Cook the beef mixture
   Preheat the oven to 375°F (190°C). In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Transfer to a plate, leaving the fat in the pan.
4. Sauté the vegetables
   In the same skillet, add the onions and carrots. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
5. Combine and simmer
   Return the beef to the skillet. Add the beef stock, Worcestershire sauce, and dried thyme. Bring to a simmer and cook until the liquid has reduced by half, about 10 minutes. Stir in the frozen peas and cook for another 2 minutes. Season with salt and pepper to taste.
6. Assemble the pie
   Transfer the beef mixture to a 9x13 inch baking dish, spreading it evenly. Carefully spread the mashed potatoes over the top, using a fork to create ridges that will brown nicely in the oven.
7. Bake until golden
   Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the filling is bubbling around the edges. If needed, place under the broiler for the last 2-3 minutes to achieve a more golden top.
8. Rest and serve
   Allow the shepherd's pie to rest for 10 minutes before serving. This helps the layers set and makes it easier to portion and serve.