Shepherds pie

This was a long time favorite dish of mine as a youth. I had it at a restaurant once and it was truly disappointing so I vowed never to ruin this dish by doing anything but cooking it myself ever again.
Shepherds pie
This was a long time favorite dish of mine as a youth. I had it at a restaurant once and it was truly disappointing so I vowed never to ruin this dish by doing anything but cooking it myself ever again.
Cooking Instructions
- 1
Preheat oven to 400°
- 2
Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
- 3
Use a potato masher to mash potatoes until smooth.
- 4
Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper. Set aside
- 5
In a large, ovenproof skillet over medium heat, heat oil
- 6
Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes
- 7
Add ground beef and cook until no longer pink, 5 minutes more. Drain fat
- 8
Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.
- 9
Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth
- 10
Bring to a simmer and let mixture thicken slightly, 5 minutes
- 11
Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired
- 12
Garnish with parsley before serving
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