Shepherd's Pie

_{Step 1/4}

Prepare the Filling

Heat a non-stick skillet over medium heat. Add the ground beef or lamb and and season with salt and pepper to taste. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat. Add the chopped onion, cook until softened for about 5 minutes then add minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for a minute, then add in beef or vegetable broth, thyme, salt, and pepper. Add the frozen vegetables and simmer for about 10 minutes, until the mixture thickens slightly. 

_{Step 2/4}

Prepare the Mashed Potatoes

In a medium pot, bring the diced potatoes to a boil in salted water. Cook until tender, about 10-12 minutes. Drain and return to the pot. Add the milk, butter, salt, and pepper. Mash until smooth and creamy.

_{Step 3/4}

Assemble the Shepherd's Pie

Preheat your oven to 375°F (190°C). Transfer the meat filling to a small ovenproof dish. Spread the mashed potatoes evenly over the top of the filling. Use a fork to create a rough texture on the surface of the mashed potatoes (this helps them brown better).

_{Step 4/4}

Bake and Serve

Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. Garnish with chopped parsley if desired.