Ingredients:
For the Mashed Potatoes:
4 large russet potatoes, peeled and diced 
4 tbsp butter 
1/2 cup whole milk 
Salt and black pepper, to taste 
For the Filling:
1 lb ground beef 
1 onion, chopped 
2 carrots, diced 
2 cloves garlic, minced 
1 cup frozen peas 
1 cup beef broth 
2 tbsp tomato paste 
2 tbsp all-purpose flour 
1 tsp Worcestershire sauce (optional) 
Salt and black pepper, to taste
Fresh thyme leaves, for garnish (optional)
Directions:
For the Mashed Potatoes:
Place the diced potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Drain the cooked potatoes and return them to the pot.
Add the butter, milk, salt, and black pepper to the potatoes. Mash them until smooth and creamy. Set aside.
For the Filling:
In a large skillet, brown the ground beef over medium-high heat, breaking it into small pieces as it cooks. Drain any excess fat.
Add the chopped onion and diced carrots to the skillet. Sauté until the vegetables are tender.
Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the meat and vegetable mixture. Stir well to combine.
Add the beef broth, tomato paste, and Worcestershire sauce (if using). Cook until the mixture thickens and becomes a cohesive filling. Season with salt and black pepper to taste.
Stir in the frozen peas and cook for a few minutes until they are heated through.
Assembly:
Preheat your oven to 400°F (200°C).
Transfer the meat and vegetable filling to a baking dish.
Spread the mashed potatoes evenly over the filling.
Use a fork to create ridges on the surface of the mashed potatoes.
Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the filling is bubbling.
Garnish with fresh thyme leaves, if desired.
Serve the Shepherd’s Pie hot, and savor the comforting flavors of this classic dish!
Prep Time: 30 minutes 
Cooking Time: 45 minutes
Serves: 6 servings 