Homemade Shepherd's Pie

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• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 1 pound ground beef
  Ingredient note

  Source: 1 pound ground beef
• 1 clove garlic (chopped)
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  Source: 1 clove garlic (chopped)
• 2 each onions (finely chopped)
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  Source: 2 onions (finely chopped)
• 2 each medium carrots (finely diced)
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  Source: 2 medium carrots (finely diced)
• 2 sticks celery (finely diced)
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  Source: 2 sticks celery (finely diced)
• 1/2 teaspoon salt
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  Source: 1/2 teaspoon salt
• 1/4 teaspoon ground paprika
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  Source: 1/4 teaspoon ground paprika
• As Needed black pepper
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  Source seasoning: ground black pepper (to taste)
• 2 tablespoons white flour
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  Source: 2 tablespoons white flour
• 2 tablespoons tomato paste
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  Source: 2 tablespoons tomato paste
• 1/3 cup red wine (OR more broth if avoiding alcohol)
  Ingredient note

  Source: 1/3 cup red wine (OR more broth if avoiding alcohol)
• 1 cup beef broth
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  Source: 1 cup beef broth
• 1 cup frozen peas
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  Source: 1 cup frozen peas
• 1 tablespoon finely chopped parsley
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  Source: 1 tablespoon finely chopped parsley
• 1/2 teaspoon finely chopped thyme
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  Source: 1/2 teaspoon finely chopped thyme
• 1 teaspoon finely chopped rosemary
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  Source: 1 teaspoon finely chopped rosemary
• 4 cups mashed potatoes (click for my recipe and you'll have some leftovers to sneak during cooking)
  Ingredient note

  Source: 4 cups mashed potatoes (click for my recipe and you'll have some leftovers to sneak during cooking)
• 1/2 cup shredded cheddar cheese
  Ingredient note

  Source: 1/2 cup shredded cheddar cheese

1. Brown meat and vegetables:Heat 1 tablespoon oil over medium high heat in a large, deep skillet. Brown 1 pound ground beef, then add 1 clove garlic (minced, 2 onions (finely chopped), 2 medium carrots (finely diced) and 2 sticks celery (finely diced) and sauté until softened.
2. Season and deglaze the pan:Sprinkle 1/2 teaspoon salt, 1/4 teaspoon ground paprika, ground black pepper (to taste) and 2 tablespoons white flour over the pan. Cook for 2 minutes, stirring often. Stir in 2 tablespoons tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the 1/3 cup red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
3. Finish filling and cool:Then stir in 1 cup beef broth, 1 cup frozen peas, 1 tablespoon finely chopped parsley, 1/2 teaspoon finely chopped thyme and 1 teaspoon finely chopped rosemary. Simmer 4-5 minutes and then let cool in a 7x11 inch baking dish.
4. Prep mash:In the meantime, make your favorite mashed potatoes. You need about 4 cups mashed potatoes to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
5. Bake pie:Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with 1/2 cup shredded cheddar cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).