A comforting and flavorful shepherd's pie with a cheesy mashed potato topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a golden topping.
Peel and dice the potatoes, then boil them in a pot of salted water until tender.
Cut potatoes into even pieces for uniform cooking.
Mash the cooked potatoes with butter, milk, and half of the cheddar cheese until smooth.
Warm the milk slightly before adding for a creamier mash.
In a large skillet, sauté the onion, carrot, and celery until softened.
Cook over medium heat to avoid burning the vegetables.
Add the ground beef to the skillet and cook until browned.
Break up the beef with a spoon for even cooking.
Stir in the garlic, thyme, rosemary, tomato paste, Worcestershire sauce, and beef broth. Simmer until thickened.
Simmer gently to allow flavors to meld.
Transfer the beef mixture to a baking dish and spread evenly.
Use a spatula to level the surface.
Spread the mashed potatoes over the beef mixture, smoothing the top.
Create peaks with a fork for a crispy texture.
Sprinkle the remaining cheddar cheese over the potatoes.
Distribute cheese evenly for consistent browning.
Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
Place the dish on a baking sheet to catch any drips.
Let the pie rest for 5 minutes before serving.
Resting allows the layers to set and makes serving easier.
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