Easy, Classic Shepherd’s Pie (Beef Or Lamb!)

• •
  Potato, Russet, Baked, Flesh Only(1361g)
• •
  Unsalted Butter(240g)
• •
  Whole Milk(240g)
• •
  Garlic powder(5g)
• •
  1 teaspoon kosher salt
• •
  ½ teaspoon freshly cracked black pepper
• •
  90/10 Ground Beef(907g)

  90% lean ground beef. Good middle-ground for flavor and macros.

• •
  1½ teaspoons kosher salt
• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Carrots
• •
  Fennel Bulb(240g)
• •
  Garlic
• •
  Flour, All-Purpose, White(30g)
• •
  Tomato Paste(30g)
• •
  Low Sodium Beef Broth(480g)
• •
  ½ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
• •
  Thyme, Fresh(5g)
• •
  Rosemary, Fresh(5g)
• •
  Peas, Sweet, Frozen(240g)

Instructions

1. 1Preheat the oven to 400°F with a rack in the center position.
2. 2Fill a large pot with salted water. Add the potatoes and bring to a boil over high heat. Cook until fork-tender, about 15 minutes. Drain.
3. 3Using the same pot, combine the butter and milk over medium-low heat. Cook, stirring, until the butter is melted, about 2 minutes. Using a potato ricer, rice the potatoes over the hot butter mixture. (Alternatively, mash the potatoes directly into the liquid, taking care not to overwork them.) Season with the garlic powder, salt and pepper.
4. 4Make the filling. In a large skillet over medium-high heat, add the ground beef and season with 1 teaspoon of the salt. Cook, breaking up the meat with a wooden spoon, until cooked through, about 8 minutes. Drain any excess grease and transfer to a plate.
5. 5Using the same skillet, reduce the heat to medium and add the olive oil. Once the oil is glistening, add the onions, carrots, and fennel. Season with remaining ½ teaspoon of salt and cook, stirring often, until the vegetables are softened, about 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 2 more minutes.
6. 6Stir in the flour and tomato paste and cook, stirring continuously, until the tomato paste has darkened, about 1 minute. Stir in the beef stock, pepper, thyme, and rosemary and bring to a simmer. Add the browned beef and any collected juices and frozen peas and simmer, stirring occasionally until sauce has thickened and liquid is mostly absorbed, about 10 minutes.
7. 7Transfer the filling to a 9x13-inch baking dish and spread out evenly. Top with the mashed potatoes, and smooth out into an even layer using the back of a spoon. Bake until the filling is bubbling and potatoes are golden brown, about 20 minutes.
8. 8Top with additional pepper and thyme and let cool for 15 minutes before serving.