📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked shepherd's pie!
2. In a large oven-safe skillet (or casserole dish), brown 1.5 lbs of ground beef over medium-high heat. Break it up with a wooden spoon as it cooks. Drain off any excess grease. This step is key to a flavorful pie—don't skip it!
3. Add 1 large chopped onion and 2 carrots (also chopped), and cook until softened, about 5 minutes. Stir frequently! Don't want to burn those veggies!
4. Stir in 2 cloves of minced garlic and cook for another minute until fragrant. Mmm, garlic!
5. Pour in 1 (28 ounce) can of crushed tomatoes. Then add 1 cup of beef broth, 1 tbsp of Worcestershire sauce, 1 tsp of dried thyme, and 1/2 tsp of salt and pepper. Season generously!
6. Bring to a simmer, reduce heat, and let it all gently bubble away for about 10-15 minutes, allowing the flavors to meld beautifully. This is the magic part!
7. While the meat simmers, peel and chop 2 lbs of russet potatoes. Boil them in salted water until tender—around 15-20 minutes. You'll know they're done when a fork easily pierces them.
8. Drain the potatoes and return them to the pot. Add 1/4 cup of butter, 1/2 cup of milk, and mash until smooth and creamy. You can use a potato masher, a ricer, or even a hand mixer if you're feeling fancy.
9. Once the meat sauce has finished simmering, taste and adjust seasoning as needed. Add a pinch more salt or pepper, maybe a dash more Worcestershire sauce if you think it needs it.
10. Pour the mashed potatoes over the meat mixture in the skillet. Spread it evenly—think of it as frosting a cake, but with potatoes!
11. Bake for 45-50 minutes, or until the topping is golden brown and bubbly. If the top starts to brown too quickly, loosely cover it with foil.
12. Let cool slightly before serving. Garnish with fresh parsley if you're feeling fancy. Enjoy!