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

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

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

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  1½ teaspoons kosher salt
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  Olive oil(15g)

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

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

Instructions

1. 1Fill a large pot with salted water, add the russet potatoes, and bring to a boil over high heat. Cook until fork-tender, about 15 minutes. Drain and set aside.
2. 2In a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8 minutes. Drain excess grease and transfer to a plate.
3. 3In the same skillet over medium heat, add the olive oil. Once shimmering, add the onion, carrots, and fennel bulb. Cook, stirring often, until softened, about 5–7 minutes. Stir in the fresh garlic and cook until fragrant, about 1–2 minutes.
4. 4Stir in the flour and tomato paste, cooking and stirring continuously until the tomato paste darkens, about 1 minute. Add the beef broth, fresh thyme, and fresh rosemary. Return the cooked beef to the skillet, add the frozen peas, and simmer over medium heat, stirring occasionally, until the sauce thickens and liquid is mostly absorbed, about 10 minutes.
5. 5While the filling simmers, combine the butter and milk in the same pot used for potatoes over medium-low heat. Cook, stirring, until the butter melts, about 2 minutes. Rice or mash the drained potatoes directly into the butter mixture. Season with garlic powder, salt, and pepper until smooth.
6. 6Preheat the oven to 400°F with a rack in the center position. Transfer the beef filling to a 9×13-inch baking dish and spread evenly. Top with the mashed potatoes, smoothing into an even layer with the back of a spoon.
7. 7Bake until the filling bubbles at the edges and the potato topping is golden brown, about 20 minutes.
8. 8Divide evenly into 8 airtight containers while hot, cool to room temperature, seal, and refrigerate. Reheat individual portions in a microwave or oven as needed.