Best Shepherd’s Pie Recipe

In a large pot, add the potatoes and fill with water just to cover. Season with kosher salt and bring the potatoes to a boil.

Turn the heat down and simmer until tender, approximately 25-30 minutes. Drain and transfer to mixing bowl. Add the butter and cream. Using a hand mixer, beat the potatoes until creamy. Fold in 1 cup of cheese. Season with salt and pepper to taste. Set aside.

Preheat oven to 425˚F.

In a large skillet, brown the beef over med-high heat until completely cooked and no longer pink. Transfer to a bowl using a slotted spoon and drain off all but 2 tablespoons fat from the skillet.

Return the skillet to the heat and add the onions. Cook until softened. Add the carrots and continue to cook until soft. Stir in the garlic and cook for one minute.

Add the tomato pasted and cook until deep burgundy in color, approximately 2-3 minutes. Stir in the thyme and cornstarch continuing to cook for 1 minute longer.

Stir in the beef stock, peas, corn and garlic powder. Add salt and pepper to taste. Allow the mixture to cook until slightly thickened and then transfer to a 13x9 inch baking dish.

Spread the mashed potatoes in an even layer over the beef mixture and sprinkle with the remaining cheese.

Bake for 25-30 minutes or until the top is golden brown and bubbling. (If you're top is not turning golden brown, broil for 2-3 minutes). Serve immediately.