Classic Shepherd's Pie

thekitchn.com

Lois Henderson Ducote

It doesn’t get more comforting than buttery mashed potatoes baked over a savory, veggie-packed filling.

5 tablespoons unsalted butter, divided

2 ½ pounds russet potatoes (4 to 5 medium)

1 tablespoon plus 1 ½ teaspoons kosher salt, divided, plus more as needed

¾ cup whole or 2% milk

1 large egg yolk

3 medium carrots

1 medium yellow onion

2 cloves garlic

1 ½ pounds ground lamb, lean ground beef, or a combination

1 teaspoon dried thyme

¾ teaspoon freshly ground black pepper

½ teaspoon dried rosemary

2 tablespoons all-purpose flour

1 tablespoon tomato paste

1 cup beef broth

2 tablespoons Worcestershire sauce

1 cup frozen peas (do not thaw)

½ cup frozen corn kernels (do not thaw)

Chopped fresh parsley leaves, for serving (optional)

Directions at thekitchn.com

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