Classic Beef Shepherd's Pie

1.Preheat your oven to 400°F (200°C).

2.Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15-20 minutes.

3.While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

4.Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

5.Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if necessary.

6.Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Cook for 2 minutes to combine flavors.

7.Add the frozen mixed vegetables and beef broth to the skillet. Stir well, bring to a simmer, and cook until the mixture thickens slightly, about 5-7 minutes. Remove from heat.

8.Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and black pepper to taste.

9.Spread the beef and vegetable mixture evenly in a 9-inch (23 cm) baking dish.

10.Top the beef mixture with the creamy mashed potatoes, spreading evenly with a spatula. Use a fork to create texture on the surface for a golden crust.

11.Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.

12.Remove from the oven and let rest for 5 minutes before serving.