A comforting and hearty shepherd’s pie made with savory meat, vegetables, and a creamy mashed potato topping.

2 tablespoons olive oil

1 cup chopped yellow onion

1 pound lean ground beef or ground lamb

2 teaspoons dried parsley

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

2 garlic cloves, minced

2 tablespoons all-purpose flour

2 tablespoons tomato paste

1 cup beef broth

1 cup frozen peas and carrots

1/2 cup frozen corn

1 1/2 to 2 pounds russet potatoes, peeled and cubed

8 tablespoons unsalted butter

1/3 cup half-and-half

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated Parmesan cheese

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1. Heat olive oil in a skillet and cook onion until softened

2. Add ground meat and cook with herbs, salt, and pepper until browned

3. Stir in Worcestershire sauce and garlic

4. Mix in flour and tomato paste

5. Pour in broth and add vegetables, simmer briefly

6. Preheat oven to 400°F

7. Boil potatoes until tender, then drain

8. Mash potatoes with butter, half-and-half, and seasoning

9. Spread filling in baking dish and top with mashed potatoes

10. Bake until golden and let rest before serving

You can use beef or lamb depending on preference

Let the pie rest before serving for best texture

Frozen vegetables make preparation quicker