1-First Step: Mise en Place and Preheat* Gather and measure all ingredients before you start. Preheat the oven to 400 degrees Fahrenheit so it’s ready when assembly is complete. Peel and cube 1 1/2 to 2 pounds russet potatoes into 1-inch pieces and place them in cold, salted water to start. Chop 1 cup yellow onion and mince 2 garlic cloves.

2-Second Step: Brown the Onions and Meat* Heat 2 tablespoons olive oil in a large skillet over medium-high heat for about 2 minutes.* Add 1 cup chopped yellow onion and cook 5 minutes, stirring occasionally, until softened and translucent.* Add 1 pound 90% lean ground beef or ground lamb with 2 teaspoons dried parsley, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 6 to 8 minutes, stirring occasionally, until meat is browned.* Stir in 1 tablespoon Worcestershire sauce and 2 minced garlic cloves and cook for 1 minute to combine flavors.

3-Third Step: Build the Gravy and Vegetables* With the meat browned, make a rich gravy that will hold the filling together.* Stir in 2 tablespoons all-purpose flour and 2 tablespoons tomato paste until fully incorporated and no clumps remain.* Pour in 1 cup beef broth and stir to combine. Add 1 cup frozen mixed peas and carrots (or 1/2 cup peas and 1/2 cup sliced carrots) and 1/2 cup frozen corn kernels.* Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until the gravy thickens slightly. Remove from heat and set aside.

4-Fourth Step: Make the Mashed Potato Topping* While the meat simmers, boil the cubed russet potatoes in salted water for 10 to 15 minutes, or until fork tender.* Drain the potatoes and return them to the hot pot for 1 minute to allow excess liquid to evaporate.* Add 8 tablespoons unsalted butter, 1/3 cup half and half, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Mash until smooth. Stir in 1/4 cup parmesan cheese until combined.

5-Fifth Step: Assemble and Bake* Pour the meat mixture into a 9×9 or 7×11 inch baking dish and spread evenly so the gravy sits level.* Spread the mashed potatoes over the meat mixture evenly. If you like a decorative top, use a fork to create ridges that brown nicely.* If the dish is very full, place it on a rimmed baking sheet to catch any overflow.* Bake uncovered at 400 degrees Fahrenheit for 25 to 30 minutes until the meat is bubbling and the potato surface is golden.* Let cool for 15 minutes before serving so the filling sets and serving is cleaner.

6-Final Step: Serving and Variations on the Spot* Serve the shepherds pie with a simple green salad or roasted green beans for freshness. For an authentic twist, use ground lamb and serve with a pint of stout. For convenience, try a single-dish swap like using leftover mashed potatoes or a pre-made mashed potato casserole to speed the process.