Shepherd's Pie

• Preheat oven to 375°F
• Set out a 9x13-in or 3-qt baking dish

Ingredients

• 2 1/2 lb russet potatoes, peeled and cubed
• 1 tsp salt, for the cooking water
• 4 Tbsp butter
• 1/2 cup milk, warm
• to taste salt and black pepper
• 1 Tbsp vegetable oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 1 1/2 lb ground beef
• 2 cloves garlic, minced
• 1 Tbsp all-purpose flour
• 1 Tbsp tomato paste or ketchup
• 3/4 cup beef broth
• 1 Tbsp Worcestershire sauce
• 1 cup frozen peas
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup shredded cheddar cheese

Steps

1. boil until tender 15 to 20 min: russet potatoes, salt
2. drain, mash: step 1, butter, milk, salt and black pepper
3. cook 8 min: vegetable oil, onion, carrots
4. add, brown until no longer pink and 160°F, drain fat: step 3, ground beef, garlic
5. stir in, cook 1 min: step 4, all-purpose flour, tomato paste or ketchup
6. add, simmer 10 min: step 5, beef broth, Worcestershire sauce, frozen peas, salt, ground black pepper
7. spread in dish, top with potatoes: step 6, step 2
8. sprinkle over: step 7, shredded cheddar cheese
9. bake 375°F 25 to 30 min: step 8
10. rest 5 min: step 9