Shepherd's Pie

INGREDIENTS

Meat filling: 2 tbsp of olive oil, 1 cup of chopped yellow onion, 1 lbs of ground beef, 2 tsp of dried parsley leaves, 1 tsp of dried rosemary leaves, 1 tsp of dried thyme leaves, 1/2 tsp of salt, 1/2 tsp of black pepper, 1 tbsp of worcestershire sauce, 2 cloves of garlic minced, 2 tbsp of all purpose flour, 2 tbsp of tomato paste, 1 cup of beef broth, 1 cup of frozen mixed peas and carrots, 1/2 cup of corn kernels
Potato Topping: 1 1/2 lb of russet potatoes (about 2 large potatoes peeled and cut into 1 inch cubes), 8 tbsp of butter, 1/3 cup of half and half, 1/2 tsp of garlic powder, 1/4 tsp of black pepper, 1/4 cup of parmesan cheese

DIRECTIONS

Meat Filling:

Add the oil to a large skillet and place it over medium-high heat for 2 minutes, add the onions. Cook for 5 minutes stirring occasionally.

Add the ground beef to the skillet and break it apart. Add the parsley, rosemary, thyme, salt and pepper. Stir well and cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

Add the broth, frozen peas and carrots, and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set the mixture aside and preheat oven to 400 degrees.

Potato topping:

Place potatoes in a large pot. Cover the potatoes with water. Bring water to a boil and reduce to a simmer. Cook until potatoes are fork tender, about 10-15 minutes.

Drain the potatoes in a colander, Return the potatoes to the hot pot. Let the potatoes rest in hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half and half, pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Add the parmesan cheese to the potatoes and stir until well combined.

Assemble the casserole:

Pour meat mixture into a 9x9 or 7x11 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.