Spicy Beef Shepherd's Pie with Golden Potato Crust

1.Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a 2-liter ovenproof dish.

2.Prepare the mashed potatoes: Place the peeled potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain well and return to the hot pot for 1 minute to steam dry.

3.Mash the potatoes thoroughly. Add the butter and warm milk, beating until smooth and creamy. Season generously with salt and white pepper. Set aside.

4.Prepare the filling: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 8-10 minutes until softened.

5.Add the minced beef to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain off any excess fat.

6.Stir in the minced garlic, smoked paprika, cumin, cayenne pepper, and thyme. Cook for 1 minute until fragrant.

7.Stir in the tomato paste and cook for another minute. Sprinkle the flour over the mixture and stir well to coat everything.

8.Gradually pour in the beef stock and Worcestershire sauce, stirring constantly until the sauce thickens slightly. Bring to a simmer, then reduce the heat to low, cover partially, and let it bubble gently for 15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

9.Spoon the spicy beef filling evenly into the prepared baking dish.

10.Carefully spoon the mashed potatoes over the filling, spreading them evenly to cover the meat completely. Use a fork to create peaks and texture on the potato surface—this will help it brown nicely.

11.If using, sprinkle the grated cheddar cheese evenly over the potato topping.

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