Shepherd’s Pie

Instructions

1. 01

   Preheat the oven to 400˚F.

2. 02

   For the mashed potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until fork-tender, 12 to 15 minutes. Drain well and return the potatoes to the pot over low heat. Mash for 1 to 2 minutes to allow excess moisture to evaporate. Remove from the heat and add the butter, cream cheese, heavy cream, seasoned salt, and pepper. Mash until smooth. Set aside.

3. 03

   For the filling: Heat a 10-inch cast-iron or other large skillet over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until mostly browned and almost cooked through, 4 to 5 minutes.

4. 04

   Add the carrots, onion, and seasoned salt and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic, pepper, paprika, and Italian seasoning and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until it turns dark red, about 1 minute. Sprinkle the flour over the beef mixture and cook, stirring constantly, for 1 minute. Gradually stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until thickened, 1 to 2 minutes.

5. 05

   Turn off the heat and stir in the peas and corn. If using a cast-iron skillet, leave the filling in the pan. Otherwise, transfer the mixture to an 11-by-7-inch, 9-by-9-inch, or 3-quart baking dish, spreading it into an even layer. Top with the mashed potatoes, spreading them to cover.

6. 06

   Bake until the filling is bubbling around the edges and the mashed potatoes are golden brown, about 30 minutes. Let rest for 10 minutes before serving. Top with chopped parsley, if you like.