Shepherd’s Pie

Beef Filling

• 1 pound ground beef
• 1 yellow onion — small dice
• 2 cups carrots — peeled, small dice
• 2 cups frozen peas — thawed
• 1 can creamed corn
• to taste salt (optional) — to taste
• to taste black pepper (optional) — to taste

Mashed Potato Topping

• 2–3 russet potatoes — peeled and cut into 1-inch cubes
• 3 tablespoons butter
• ¼–½ cup milk
• to taste salt (optional) — to taste
• to taste black pepper (optional) — to taste

1. Prepare the Potatoes: Place the potatoes in a medium saucepan and cover them with cold water by about 1 inch. Season the water with salt and bring it to a boil over high heat. Reduce the heat to medium and cook 15–20 minutes, until the potatoes are very tender when pierced with a fork. Drain well, return the potatoes to the hot saucepan, and cook over low heat for about 1 minute, shaking the pan gently, until the excess moisture evaporates. Remove from the heat and mash with the butter and ¼ cup milk. Add more milk as needed until smooth and fluffy. Season with salt and black pepper and set aside.2–3 russet potatoes, 3 tablespoons butter, ¼–½ cup milk, salt, black pepper
2. Cook the Beef Filling: Preheat the oven to 350°F. Place a large, deep casserole dish with at least a 4-quart capacity on a rimmed baking sheet. In a large skillet over medium-high heat, cook the ground beef, onion, and carrots for 10–12 minutes, breaking the beef apart as it cooks, until the beef is browned and reaches 160°F and the carrots are beginning to soften. Drain any excessive grease. Reduce the heat to medium and season lightly with salt and black pepper. Stir in the peas and creamed corn and cook 4–5 minutes, stirring occasionally, until the vegetables are hot and the filling is steaming, moist, and no longer watery. Taste and adjust the seasoning.1 pound ground beef, 1 yellow onion, 2 cups carrots, 2 cups frozen peas, 1 can creamed corn, salt, black pepper
3. Assemble the Casserole: Spread the beef and vegetable filling evenly in the casserole dish. Dollop the mashed potatoes across the filling, then gently spread them all the way to the edges. Drag a fork across the potatoes to create ridges.mashed potatoes
4. Bake: Bake for 25–30 minutes, until the filling is bubbling around the edges, the center reaches 165°F, and the potatoes are lightly browned.
5. Optional Broil: For a deeper golden crust, switch the oven to broil and broil the casserole about 6 inches from the heat for 1–3 minutes. Watch it constantly so the potato ridges do not burn.
6. Serve: Let the casserole stand for 10 minutes before serving hot.