Ingredients

• 5 lbs potatoes, choppe
• Lean sirloin, approximately 1 lb
• 1 onion, chopped
• 6 cloves of garlic, minced
• 1 tsp thyme
• 1 tsp rosemary

• 1 tsp parsley
• Cayenne powder (to taste)
• 1 tbsp Worcestershire sauce
• 2 tbsp flour
• 1 tbsp tomato paste
• Frozen peas, carrots, and corn (about 1-2 cups)
• Salt and pepper (to taste)

• 1 cup beef broth
• 1 cup red wine
• ½ cup grated Parmesan cheese
• ½ stick butter
• 4 oz cream cheese
• Heavy whipping cream (as needed)
• Oil (for cooking)

Method

Preheat the oven to 400 degrees Fahrenheit

1. Preparing the Potatoes:

1. Place the chopped potatoes in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are tender and easily mashed.
2. Once cooked, drain the water from the pot and add the butter, cream cheese, and grated Parmesan to the potatoes. Mash the potatoes until smooth, adding heavy whipping cream as needed to achieve the desired creamy consistency. Set aside.

2. Cooking the Meat and Vegetable Filling:

1. In a medium pan, heat some oil over medium heat. Add the chopped onions and cook for about 5 minutes until they are softened but not caramelized.
2. Add the lean sirloin to the pan and cook until it is fully browned, breaking it up into fine pieces.
3. Incorporate the minced garlic, thyme, rosemary, parsley, and cayenne powder into the meat mixture. Stir well to combine.
4. Add the Worcestershire sauce, flour, tomato paste, beef broth, and red wine to the pan. Mix everything together and let it simmer for a few minutes.
5. Stir in the frozen peas, carrots, and corn. Cook until the vegetables are heated through. Adjust the seasoning with salt and pepper according to your taste.

3. Assembling and Baking:

1. In a baking dish, spread the meat and vegetable filling evenly across the bottom.
2. Using a clean spatula, layer the mashed potatoes on top of the filling, smoothing it out evenly.
3. Sprinkle paprika over the mashed potatoes for added color and flavor.
4. Place the dish in the preheated oven and bake for approximately 30 minutes or until the top is golden brown and the filling is bubbling.
5. Remove the shepherd’s pie from the oven and let it rest for at least 15 minutes before serving to allow it to set and avoid breakage when slicing.