Classic Shepherd's Pie with Seasonal Vegetables

Instructions

1. 1

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

2. 2

   In a large skillet, brown 1 lb ground beef over medium heat until fully cooked. Drain excess fat if necessary.

3. 3

   Add 1 medium onion (diced) and 2 cloves garlic (minced) to the skillet. Sauté for 3-4 minutes until the onion is translucent.

4. 4

   Stir in 2 medium carrots (diced), 1 cup green peas, and 1 cup corn. Cook for an additional 5 minutes until the vegetables are tender.

5. 5

   Add 2 tbsp tomato paste, 1 cup beef broth, 1 tsp Worcestershire sauce, 1 tsp dried thyme, and 1 tsp dried rosemary. Season with salt and pepper to taste. Simmer for 10 minutes, stirring occasionally.

6. 6

   While the filling simmers, place 2 lbs potatoes (peeled and cubed) in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender.

7. 7

   Drain the potatoes and return them to the pot. Add 1/2 cup milk and 4 tbsp butter. Mash until smooth and creamy. Season with salt and pepper to taste.

8. 8

   In a baking dish, spread the meat and vegetable filling evenly. Top with the mashed potatoes, spreading them out to cover the filling completely. If desired, sprinkle 1/2 cup shredded cheddar cheese on top.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

10. 10

    Let cool for a few minutes before serving.