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1
Preheat broiler to high.
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2
Peel potatoes and cut into 1-inch pieces.
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3
Peel onion and mince.
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4
Rinse carrot and parsnips and cut into small dice.
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5
Rinse chives and thinly slice.
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6
Pat beef dry with paper towel.
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7
Place potatoes in a medium pot and cover with cold water.
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8
Add a generous pinch of salt and bring to a boil over high heat.
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9
Cook until potatoes are fork tender, 10 to 12 minutes.
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10
Drain and place in a large bowl.
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11
Add butter and cream and, using a potato masher or fork, mash until completely smooth.
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12
Taste and add salt and pepper as needed.
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13
Set aside.
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14
While potatoes cook, heat a large high-sided ovenproof pan over medium-high heat.
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15
When pan is just smoking, add beef, season with salt and pepper, and cook, breaking up with the back of a spoon, until browned, about 5 minutes.
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16
Using a slotted spoon, transfer to a bowl.
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17
Wipe pan from beef clean and add olive oil over medium-high heat.
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18
When oil is shimmering, add onion, carrot, and parsnips.
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19
Cook until softened, about 5 minutes.
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20
Return beef to pan and stir to combine.
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21
Stir in tomato paste and cook until brick red, 2 to 3 minutes.
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22
Taste and add salt and pepper as needed.
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23
Meanwhile, in a medium bowl, whisk together chicken base with water.
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24
Reduce heat to medium and sprinkle flour evenly over beef and vegetables.
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25
Stir until completely combined, about 1 minute.
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26
Slowly pour over chicken base mixture and Worcestershire sauce.
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27
Stir and cook until sauce is thickened, about 3 minutes.
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28
Remove pan from heat.
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29
Spread mashed potatoes evenly over beef.
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30
Place pan under broiler and cook until potatoes are golden brown, about 5 minutes.
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31
Remove from oven and sprinkle over chives.
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32
Serve Shepherds Pie hot, family style.
