Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Put 2 lb peeled, quartered Yukon Gold potatoes in a pot of salted water, bring to a boil, and cook 15–20 minutes until a knife slides through with no resistance. Drain well, then mash with 2 tablespoons butter and ½ cup warm milk until creamy. Season with salt and pepper — taste; the mash should be soft and seasoned enough to stand alone.

2. 2

   While the potatoes cook, brown 1 lb ground beef in a large oven-safe skillet over medium-high heat, breaking it up, until no pink remains and you see browned bits, 6–8 minutes. Add 1 diced medium onion and 2 diced carrots; cook 6 minutes until the onion softens and the carrots start to lose their raw crunch. Stir in 2 minced garlic cloves for 30 seconds until fragrant.

3. 3

   Stir in 2 tablespoons tomato paste and 1 tablespoon flour; cook 1 minute so the paste darkens a shade. Pour in 1½ cups low-sodium beef broth and 1 teaspoon Worcestershire, scraping up the browned bits. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Simmer 5–8 minutes until the gravy thickens and coats a spoon. Fold in 1 cup frozen peas just until thawed and bright green.

4. 4

   Spread the mashed potatoes over the filling in an even layer — use a fork to make ridges if you like browning. Dot with the remaining 2 tablespoons butter. Bake 25 minutes until the edges bubble and the potato peaks turn golden-brown. Rest 10 minutes so it slices clean. You want a cozy shepherd pie with savory beef gravy under creamy browned mash — not watery filling or pale undercooked potato.