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1
Preheat oven at 400 degrees F.
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2
Add butter and oil to a large skillet on medium heat.
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3
Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes.
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4
Season with salt and pepper.
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5
Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
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6
Add the ground beef and cook until beef is no longer pink about 10 minutes.
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7
Add the Worcestershire sauce and beef stock.
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8
Season with salt and pepper, to taste.
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9
Cook and simmer for another 10 minutes.
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10
Mix in peas.
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11
Transfer mixture to an oven-proof baking dish and spread evenly.
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12
Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely.
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13
Place the dish into the preheated oven and cook until browned about 20 minutes.
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14
Spoon out the shepherd's pie and serve.
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15
Fill a large saucepan with cold water and a tablespoon of salt.
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16
Add potatoes to the water and bring to a boil.
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17
Let potatoes cook until soft about 20 minutes.
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18
Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing.
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19
Add butter and cream and begin to mash potatoes into a semi smooth consistency.
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20
Once at desired texture add cheese and mix well.
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21
Season with salt and pepper.
