Shepherd’s Pie

Preparing the Potatoes

• 1 1/2 lb. potatoes, peeled
• Kosher salt
• 4 tbsp. melted butter
• 1/4c. milk
• 1/4c. sour cream
• Freshly ground black pepper

Preparing the beef filling

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tsp. fresh thyme
• 1 1/2 lb. ground beef
• 1 c. frozen peas
• 1 c. frozen corn
• 2 tbsp. all-purpose flour
• 2/3c. low-sodium chicken broth
• 1 tbsp. freshly chopped parsley, for garnish

Directions

Preheat oven to 400 degrees.

Make mashed potatoes. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, about 16 to 18 minutes. Drain and return to the pot.

Use a potato masher to mash potatoes until they’re smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper. Set aside.

Make beef filling. In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, about 5 minutes. Add ground beef and cook until no longer pink, about 5 more minutes. Drain the fat.

Stir in the frozen peas and corn and cooked until warmed through, about 3 minutes. Season with salt and pepper.

Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add the chicken broth. Bring to a simmer and let the mixture thicken slightly. About 5 minutes more.

Top the beef mixture with an even layer of mashed potatoes and bake in the oven until there is little moisture and the mashed potatoes are golden. About 20 minutes will do it. Broil will make the potatoes a bit crispier.