Classic Shepherd's Pie

2lbs ground beef

1 cup frozen peas

2 carrots, peeled and diced

1 stalk celery, chopped

1 medium onion, diced

3 cloves garlic, minced

1 1/2 tbsp Worcestershire sauce

2 tbsp tomato paste

1 tsp thyme

1 tsp parsley

1 1/2 tsp poultry seasoning

salt/pepper to taste

5 russet potatoes

1 tbsp butter

1/4 cup cream higher than 5%

1/4 cup parmesan cheese

salt/pepper

bread crumbs (if you have)

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Cook the ground beef entirely and drain any excess fat or water.

Add in onions and garlic. Allow to soften into the beef, about 5 minutes.

Mix in carrots and celery. Stir periodically and allow to cook, about 5 minutes.

Add in tomato paste, thyme, parsley, salt, pepper, and poultry seasoning. Once adequately combined, stir in Worcestershire sauce.

Add peas last so they don't become too soft.

Turn off heat and allow to simmer in itself while potatoes are boiled. Mash them and add butter, cream, parmesan cheese, salt, and pepper.

In a pan that can fit it all, evenly spread the meat along the bottom. Layer mashed potatoes on top, and sprinkle lightly with bread crumbs.

Bake at 350° for 25-30 minutes, uncovered.