Ground Beef Shepherd's Pie

Ingredients

Quantities are for 4 servings.

• 3/4 lb Ground beef (80/20)
• 2 lb Russet potatoes
• 3 tbsp Butter
• 1/3 cup Milk
• 2 cups Frozen mixed vegetables (peas, carrots, corn)
• 1/2 each Yellow onion, diced
• 2 cloves Garlic
• 3/4 cup Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup Shredded cheddar cheese (topping)

Instructions

1. Heat oven to 400°F. Peel and cube the potatoes, then boil in salted water 15-18 minutes, until fork-tender. Drain, return to the pot, and mash with the butter and milk until smooth. Season with salt and pepper.
2. While the potatoes cook, brown the ground beef and diced onion in a large oven-safe skillet over medium-high heat, breaking up the meat, about 6-7 minutes, until no pink remains and the beef reaches 160°F internally. Drain any excess fat.
3. Stir in the garlic and tomato paste and cook 1 minute. Add the frozen mixed vegetables, beef broth, and Worcestershire sauce. Simmer 5-6 minutes, until slightly thickened.
4. Season the filling with salt and pepper. If your skillet isn't oven-safe, transfer the filling to a greased 9-inch baking dish.
5. Spread the mashed potatoes evenly over the filling, all the way to the edges to seal in the juices. Sprinkle the cheddar cheese over the top and rough up the potato surface with a fork for extra crispy peaks.
6. Bake 20-25 minutes, until the filling is bubbling at the edges and the potato top is golden in spots.
7. Let rest 5-10 minutes before serving so the filling can set.