Shepherd's Pie

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Prepare the Filling

Heat a non-stick skillet over medium heat. Add the ground beef or lamb and 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 roast until fragrant. Stir in the tomato paste, beef or vegetable broth, Worcestershire sauce, salt, and pepper. Add the frozen vegetables and simmer for about 10 minutes, until the mixture thickens slightly. 

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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.

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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).

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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.