MASHED POTATOES

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2 lb. russet potatoes, peeled, diced

Kosher salt

⅓ c. Sour Cream

¼ c. milk

½ cup shredded cheese

4 tbsp. unsalted butter

2 tbsp. chopped fresh parsley, divided

Freshly ground black pepper

3 tbsp. grated Parmesan

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PIE FILLING

1 tbsp. canola oil

2 lb. lean ground beef

1 medium yellow onion, chopped

2 medium carrots, peeled, chopped

3 cloves garlic, chopped

2 tsp. chopped fresh rosemary

2 tsp. chopped fresh thyme

3 tbsp. tomato paste

½ c. dry red wine

1 c. low-sodium beef broth

3 tbsp. Worcestershire sauce

Cooking spray

3 tbsp. all-purpose flour

1 c. frozen peas

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1. Preheat oven to 400°. In a medium saucepan, cover potatoes with water by ½"; season with 1 tablespoon salt. Bring to a boil over high heat. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain potatoes; set aside in colander.

2. Mash potatoes with butter and milk. Once mashed, add in cheese. Stir in 1 tablespoon parsley; season with salt and pepper. Remove from heat.

3. In a large skillet over medium-high heat, heat oil. Brown beef & strain out beef into a bowl. Reserve 2 tbsp of dripping

4. Cook onion and carrots. Once onions begin to soften, 5 to 6 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 2 minutes more.

5. Return beef to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 3 to 4 minutes.

6. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Stir in peas.

7. Pour beef mixture into a 13" x 9" pan and dollop mashed potatoes on top. Lightly spray a rubber spatula with cooking spray and spread potatoes over beef mixture. Sprinkle with Parmesan; season with a pinch of pepper.

8. Bake shepherd’s pie until beef mixture is bubbling, about 25 minutes. Remove from oven. Place a rack in upper third of oven and turn broiler to high. Broil until top begins to brown, 1 to 2 minutes.

9. Sprinkle with remaining 1 tablespoon parsley. Let cool 10 minutes before serving.