Easy Shepherd's Pie

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a large pot, cover the potatoes with water and add a generous amount of salt.

Step 3 -Bring the water to a boil and cook until the potatoes are totally soft, about 16-18 minutes.

Step 4 -Drain the potatoes and return them to the pot.

Step 5 -Use a potato masher to mash the potatoes until somewhat smooth but still with chunks of potatoes.

Step 6 -Add the melted butter, milk, and sour cream.

Step 7 -Mash the potatoes with the butter, milk, and sour cream until fully incorporated and season with salt and pepper. Try not to over-mash, as this will result in gluey potatoes. Set it aside.

Step 8 -In a large, ovenproof skillet over medium heat, heat the olive oil.

Step 9 -Add the onion, carrots, garlic, and thyme and cook until fragrant and softened, about 5 minutes.

Step 10 -Add the ground beef and cook until no longer pink, about 5 minutes. Drain the fat from the skillet.

Step 11 -Stir in the frozen peas and frozen corn and cook until warmed through, about 3 minutes.

Step 12 -Season with salt and pepper.

Step 13 -Sprinkle the meat with the flour, stirring to evenly distribute.

Step 14 -Cook the mixture for 1 minute more and add the chicken broth.

Step 15 -Bring the mixture to a simmer and let it cook until thickened slightly, about 5 minutes.

Step 16 -Top the beef mixture with an even layer of the mashed potatoes and bake until there is very little liquid visible and the mashed potatoes are golden, about 20 minutes.

Step 17 -Broil the top of the shepherd’s pie if desired.

Step 18 -Garnish with parsley before serving.