Shepherd's Pie with Creamy Mashed Yukons

Look at this incredible meal. Savory beef, studded with onions, garlic, carrots, peas, and corn, simmered in the most scintillating, herby, tomato-based sauce. That would suffice. But those creamy, buttery mashed spuds on top? They transform this easy casserole into a rich, top-to-bottom, dreamy dish.

Some might argue that I should have called this "cottage pie", because it's made with beef. A true Shepherd's pie is actually made with lamb (because a shepherd looks after sheep). Either way, the dish is simple and comforting. The shepherds may have created this dish out of necessity, scraping together whatever scraps of food they had to create a complete and frugal meal. BUT, you will find it necessary to put this winner on your regular menu rotation. It's simply THAT good.

Want to prep ahead? Great! Assemble the dish as instructed – up until baking. Allow the casserole to come to room temperature. Cover with plastic wrap and refrigerate for up to 24 hours. Pull the casserole from the refrigerator 30 minutes before baking and bake as instructed.

Shepherd’s Pie with Creamy Mashed Yukons

For the potato topping: 
1 1/2 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1/4 cup half-and-half
2 tablespoons unsalted butter
1/2 teaspoon salt
1 large egg yolk
For the filling: 
1 tablespoon olive oil
1/2 cup chopped onion
2 carrots, peeled and chopped
2 cloves garlic, minced
1 1/2 pounds lean ground beef
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup beef broth
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 cup frozen corn, keep frozen until ready to use
1/2 cup frozen peas, keep frozen until ready to use

Preheat the oven to 375 degrees.
To prepare the potatoes, place them in a medium saucepan pour over enough cold water to cover by about 1-2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium-high and boil for 10 to 15 minutes, until the potatoes are fork-tender. Drain and return the potatoes to the pan. Add the half-and-half, butter, salt, and pepper and mash until smooth (you can also do this with an electric mixer). Stir in the egg yolk until well combined. Set aside.
To prepare the filling, heat the oil in a large skillet over medium-high heat. Add the onion and carrots and cook until soft and golden, about 3 to 4 minutes, stirring frequently. Stir in the garlic. Add the beef, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook until the meat is browned and cooked through, stirring frequently to break up the meat. Add the flour, oregano, and basil and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the broth, ketchup, and Worcestershire sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes, until the sauce thickens slightly.
Stir in the corn and peas. Transfer the mixture to a shallow baking dish (about 11x7-inches). Spoon the mashed potatoes over the filling and smooth the surface with the back of a spoon.
Transfer the baking dish to parchment- or foil-lined baking sheet and bake for 15 to 20 minutes, until the potatoes begin to brown. Cool on a rack for at 10 to 15 minutes before serving.
Serves 6