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1
Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef.
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2
Brown beef until fully cooked, about 5 minutes (I find theres enough fat released in the beef that I dont need to add oil to the pan).
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3
Soak up excess beef fat with a paper towel, then add onion and carrot.
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4
Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.
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5
Add the peas and corn, and cook for 2 minutes.
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6
Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic.
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7
Stir for 1 minute, until flour disappears.
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8
Add beef stock, then bring liquid to a boil over high heat.
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9
Cook for a minute or two until broth thickens into a light sauce.
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10
Remove pan from heat and transfer beef and veggie mixture to an 8x8 baking dish.
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11
Preheat oven to 425 degrees F.
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12
To make the mashed potatoes, place cubed potatoes in a pot filled with cold water.
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13
Place on the stove set over high heat and bring to a boil.
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14
Cook for about 5 minutes, until potato cubes are fork-tender.
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15
Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape.
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16
Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese.
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17
Make any necessary seasoning adjustments with salt and pepper.
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18
Spread mashed potatoes on top of the beef and veggies in the 8x8 baking dish.
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19
Bake shepherds pie for 2025 minutes, until mashed potatoes are golden brown and crispy on top.
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20
Serve and enjoy!
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21
Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months.
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22
When ready to eat, reheat the shepherds pie (still covered with the foil) for 1 hour in a 350 degrees F oven.
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23
If you thaw the pie in the fridge the night before, you can cut that time in half.
