This Shepherd's Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.
1 ½lbsrusset or golden potatoes(peeled and cut into 1/2" pieces)
¼-½cupmilk
¼cup + 2 tablespoonsbutter, divided
½teaspoondried parsley
salt and pepper to taste
Instructions
Heat oil in a large oven-safe skillet (about 3 quarts or 12" diameter) over medium-high heat. (If you don't have an oven-safe skillet, simply transfer the beef mixture to a baking dish after cooking).
Add carrots, celery and onion and cook until onion is softened and translucent. Stir in garlic, salt and pepper and cook 1 minute.
Add beef and cook until completely browned.
Whisk together broth and corn starch. Add broth and scrape any browned bits off the bottom of the pan.
Stir in ketchup, tomato paste, Worcestershire sauce, frozen peas and corn. Cook until slightly thickened.
Set aside.
Mashed Potatoes
Place potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Reduce heat and boil until tender, about 10-12 minutes.
Drain potatoes. Add ¼ cup milk, ¼ cup butter, parsley and season to taste. Mash until smooth, adding more milk as necessary.
Assembly
Preheat oven to 375 degrees F.
Spread mashed potatoes over beef mixture.
Melt 2 tablespoons butter and brush over the top of the potatoes.
Bake for 20-25 minutes, until light golden brown and heated through.