Best Classic Shepherd's Pie

🥘 Ingredients

• 90% lean ground beef or ground lamb
  2 lbs
• Parmesan cheese
  1/2 cup
• Worcestershire sauce
  2 tbsp
• all-purpose flour
  4 tbsp
• beef broth
  2 cups
• black pepper
  1/2 tsp
• butter
  1 cup
• dried parsley leaves
  4 tsp
• dried rosemary leaves
  2 tsp
• dried thyme leaves
  2 tsp
• frozen corn kernels
  1 cup
• frozen mixed peas and carrots
  2 cups
• garlic
  4 cloves
• garlic powder
  1 tsp
• ground black pepper
  1 tsp
• half and half
  2/3 cup
• kosher salt
  2 tsp
• olive oil
  4 tbsp
• russet potatoes
  3.5 lbs
• tomato paste
  4 tbsp
• yellow onion
  2 cups

🍳 Cookware

• large skillet
• wooden spoon
• large pot
• potato masher
• 9x13-inch (or 7x11) baking dish

1. 1

   In a large skillet , heat olive oil over medium-high heat for 2 minutes. Add chopped yellow onion and cook for ⏱️ 5 minutes , stirring occasionally.

   olive oil: 4 tbsp, yellow onion: 2 cups
2. 2

   Add 90% lean ground beef or ground lamb to the skillet, breaking apart with a wooden spoon .

   90% lean ground beef or ground lamb: 2 lbs
3. 3

   Add dried parsley leaves , dried rosemary leaves , dried thyme leaves , kosher salt , and ground black pepper . Stir well and cook until meat is browned, ⏱️ 6 to 8%minutes .

   dried parsley leaves: 4 tsp, dried rosemary leaves: 2 tsp, dried thyme leaves: 2 tsp, kosher salt: 1 tsp, ground black pepper: 1 tsp
4. 4

   Add Worcestershire sauce and minced garlic . Cook for ⏱️ 1 minute .

   Worcestershire sauce: 2 tbsp, garlic: 4 cloves
5. 5

   Stir in all-purpose flour and tomato paste until thoroughly incorporated and no clumps remain.

   all-purpose flour: 4 tbsp, tomato paste: 4 tbsp
6. 6

   Add beef broth , frozen mixed peas and carrots , and frozen corn kernels . Bring to a boil, then reduce to simmer for ⏱️ 5 minutes , stirring occasionally. Set filling aside.

   beef broth: 2 cups, frozen mixed peas and carrots: 2 cups, frozen corn kernels: 1 cup
7. 7

   Preheat oven to 400°F (200°C).
8. 8

   Place peeled, cubed russet potatoes (about 2 large potatoes cut into 1-inch cubes) into a large pot and cover with cold water.

   russet potatoes: 3.5 lbs
9. 9

   Bring to a boil, reduce to simmer, and cook until fork-tender, ⏱️ 10 to 15%minutes .
10. 10

    Drain in a colander and return potatoes to hot pot for 1 minute to evaporate excess water.
11. 11

    Add unsalted butter (16 tbsp / 2 sticks), half and half , garlic powder , kosher salt , and black pepper . Mash with a potato masher until smooth.

    butter: 1 cup, half and half: 2/3 cup, garlic powder: 1 tsp, kosher salt: 1 tsp, black pepper: 1/2 tsp
12. 12

    Stir in grated Parmesan cheese until well combined.

    Parmesan cheese: 1/2 cup
13. 13

    Pour meat mixture into a 9x13-inch (or 7x11) baking dish , spreading evenly.
14. 14

    Spoon mashed potatoes over the meat and carefully spread into an even layer, roughing the surface with a fork.
15. 15

    Bake uncovered at 400°F for ⏱️ 25 to 30%minutes until golden and bubbling around edges.
16. 16

    Cool for ⏱️ 15 minutes before serving.