Classic Beef Shepherd's Pie

1.Preheat your oven to 400°F (200°C).

2.Place the peeled and chunked potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.

3.While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4.Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

5.Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.

6.Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for 1 minute to combine flavors.

7.Add the frozen mixed vegetables and beef broth. Stir well, bring to a simmer, and cook for 5-7 minutes until the mixture thickens slightly. Season with salt and freshly ground black pepper to taste.

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 pepper to taste.

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

10.Spoon the mashed potatoes over the beef mixture, spreading gently with a spatula to cover completely. Use a fork to create texture on the surface for a golden crust.

11.Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling around the edges.

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