The kind Shepherd’s Pie

A good Comfort Food dish for any night of the week.

For the Casserole

For the Topping

Preparing the Casserole

Add 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, parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, or 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, peas, carrots, and corn. Bring the liquid to a boil, then reduce to a simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400*F.

Make the Topping

Place cubed potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer and cook for 10-15 minutes, or until fork tender.
Drain the potatoes. Return the potatoes to a hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, milk, garlic powder, and pepper. Mash or use an immersion blender to blend the ingredients and smooth the potatoes.
Add the parmesan cheese to the potatoes. Stir until combined.

Cook the Casserole

Grease a 9×13 inch pan.
Pour the meat mixture into the pan. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
Bake uncovered for 25-30 minutes, or until heated through and golden brown.
Cool for 15 minutes before serving.

You can make this with regular or sweet potatoes. Serve with your favorite vegetable as a side.