Beef Shepherd's Pie

Ingredients

• 2 lbs russet potatoes, peeled and cubed
• 4 tbsp butter
• 1/3 cup milk
• 1.5 lbs ground beef (85/15)
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 cup beef broth
• Salt and pepper to taste

Instructions

1. 1Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain and mash with the butter and milk until smooth; season with salt and set aside.
2. 2Preheat the oven to 400°F.
3. 3In a large skillet, brown the ground beef with the onion and carrots over medium-high heat for 7-8 minutes.
4. 4Add the garlic and tomato paste and cook for 1-2 minutes, then sprinkle in the flour and stir to coat.
5. 5Pour in the beef broth and Worcestershire sauce, stirring until thickened, then add the peas and season with salt and pepper.
6. 6Transfer the beef mixture to a baking dish and spread the mashed potatoes evenly over the top, creating texture with a fork.
7. 7Bake for 20-25 minutes until the potatoes are golden and the filling is bubbling at the edges.

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