This classic shepherds pie has a delicious beef mixture with lots of carrots & peas then topped off with creamy mashed potatoes and a crispy, cheddar cheese topping!
Peel the potatoes and dice up. Place in a large pot and cover with water. Cook till fork tender. Drain the water.
Add the butter, sour cream & milk. Using a hand-held mixture to combine until creamy and smooth. Add the season salt, garlic salt and pepper to taste. Set aside.
In a large skillet or saucepan melt the butter over medium heat. Add the onion & sliced carrots. When they are soft, add the ground beef. Cook till no longer pink. Add the frozen peas towards the end of cooking the beef then drain off the fat.
In a small bowl, whisk together the beef broth & cornstarch (or water, better than bouillon & cornstarch). Add to the meat mixture. Stir in the Worcestershire sauce and season with salt & pepper. Bring the mixture to a simmer and let it reduce until it reaches a consistency you like. About 5 to 10 minutes.
Pour the meat mixture into a 9x13" baking dish. Top with the mashed potatoes. Then add the cheese, sprinkle all over the top!
Bake for 30 minutes or until it's warmed all the way through and has a nice golden color. Broil for a minute if you want a crispy cheese layer on top! (You do, trust me!) Just keep an eye on it so it doesn't burn.
-You can use 4 ounces of cream cheese in place of the 1/2 cup sour cream in the potatoes if you would like. I like it both ways! Also, you can use milk, half & half or cream or a combo. Whatever you want or have on hand.
-You can use beef broth or water and better than bullion. I really prefer the flavor of better than bouillon! Plus you can buy it at Costco for a great price too!