Shepherd's Pie with Mashed Potato Top

Ingredients

• 1 1/4 lb ground beef (93% lean)
• 2 lb russet potatoes
• 12 oz frozen mixed vegetables
• 1 1/2 cup beef broth
• 5 tbsp unsalted butter
• 1/2 cup whole milk
• 1/4 cup all-purpose flour
• 1 yellow onions
• 2 oz tomato paste
• 1 tbsp worcestershire sauce
• 2 tsp salt
• 1 tsp dried thyme

Method

1. 1

   Peel and chunk the potatoes, boil in salted water 18 minutes until tender, then mash with the butter, milk, and a teaspoon of salt.

2. 2

   Meanwhile brown the beef with the diced onion in a skillet over medium-high, 8 minutes. Drain the fat.

3. 3

   Stir in the tomato paste, flour, thyme, and remaining salt and cook 2 minutes.

4. 4

   Add the broth and Worcestershire and simmer 5 minutes until it thickens into gravy. Stir in the frozen vegetables.

5. 5

   Scrape the filling into a baking dish and spread the mashed potatoes over the top, roughing up the surface with a fork.

6. 6

   Bake at 400F for 25 minutes until browned on top and bubbling at the edges.

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