The Ultimate Shepherd's Pie

2 tablespoons olive oil 1 cup chopped yellow onion ½ cup chopped carrots 1 lb lean ground beef 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 teaspoons garlic minced 2 tablespoons all purpose flour 2 tablespoons tomato paste 2/3 cup beef broth 1/2 cup peas 1/2 cup corn

Prepared Mashed Potatoes (I use Idaho dehydrated flakes as a shortcut.) 

2 cups shredded Colby Jack Cheese(or your favorite)

Preheat oven to 400 degrees F.

Heat oil to a large skillet over medium-high heat. Add the onions and carrots. Cook for 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add salt and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Drain all but 2 tablespoons of oil/ pan drippings.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated. Add the broth, peas and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. If the mixture is too dry, add a little beef broth to your desired thickness. Set the meat mixture aside. 

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Top meat mixture with mashed potatoes. Add cheese on top. Bake uncovered for 25-30 minutes.