Classic Beef Shepherd's Pie

1.Preheat your oven to 400°F (200°C).

2.Peel and cut potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

3.While potatoes cook, heat olive oil in a large skillet over medium heat.

4.Add chopped onion and cook until translucent, about 5 minutes.

5.Add minced garlic and cook for 1 more minute until fragrant.

6.Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 7-8 minutes.

7.Drain excess fat from the skillet if necessary.

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

9.Add frozen mixed vegetables and beef broth. Simmer until the mixture thickens slightly, about 5-7 minutes. Remove from heat.

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

11.Transfer the beef and vegetable mixture into a 9-inch baking dish, spreading it evenly.

12.Top the beef mixture with the mashed potatoes, spreading them evenly to cover the filling completely.

13.Optionally, sprinkle shredded cheddar cheese over the mashed potatoes for a golden crust.

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

15.Let the shepherd's pie rest for 5 minutes before serving to allow flavors to settle.