Classic Shepherd's Pie with Cheesy Potato Topping

1.Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish.

2.Prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

3.While potatoes cook, prepare the filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

4.Add the ground beef to the skillet. Break it up with a spoon and cook until browned, draining off any excess fat.

5.Stir in the minced garlic, flour, and tomato paste. Cook for 1 minute, stirring constantly.

6.Pour in the beef broth and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom. Bring to a simmer and cook until the sauce has slightly thickened, about 5 minutes. Stir in the dried thyme and frozen peas. Season generously with salt and pepper.

7.Transfer the meat filling evenly into the prepared baking dish.

8.Finish the mashed potatoes: Drain the cooked potatoes well. Return them to the hot pot over low heat for 1 minute to dry out any remaining moisture. Mash thoroughly.

9.Remove from heat and beat in the butter, warm milk, salt, and pepper until smooth and creamy. Fold in the shredded cheddar cheese until just combined.

10.Spoon the mashed potato mixture over the meat filling. Use a fork to create texture across the top, which helps it brown nicely.

11.Bake for 25-30 minutes, or until the filling is bubbly around the edges and the potato topping is golden brown. Let the pie rest for 10 minutes before serving.