Easy Beef and Cabbage Shepherd’s Pie (Edit recipe)

Prep

1. Preheat the oven to 375°F.

Making the Potatoes

1. Add the potatoes to a pot of cold salted water (fill the pot with enough water to cover the potatoes and season with 1 tbsp of salt)
2. Bring water to a boil and cook the potatoes for about 20 to 25 minutes more, or until tender.
3. Drain the potatoes, then mash with butter and milk.
4. Season with 1/2 tsp salt.

Making the Beef and Veggies

1. Add the beef to a large sauté pan set over medium heat and cook for 8-10 minutes or until cooked through.
2. Add the vegetables and thyme and cook for 5 minutes. Season with salt and pepper.
3. Add the tomato paste to the pan and mix it with the beef and veggies.
4. Make a well in the center of the pan and add 2 tbsp of butter, then mix in the flour and cook for 1 minute.
5. Pour in the beef broth and mix it with the meat and vegetables. Then stir in the Worcestershire sauce.
6. Bring the liquid to a boil, then reduce the heat to a simmer and cook for a couple minutes until the sauce thickens and becomes more of a gravy.

Assembling and Baking

1. Transfer the meat and vegetable mixture to a large baking dish.
2. Top the meat and vegetables with the prepared mashed potatoes. Run the tines of a fork all over the mashed potatoes to give them some texture and spread them to the edges of the dish. Top the mashed potatoes with parmesan.
3. Bake for 15 to 20 minutes. Optional: broil on high for 2-3 minutes until the parmesan on top is golden brown.
4. Garnish with chives.