Classic Shepherd's Pie

Step 1

Heat olive oil in a Dutch oven over medium-high heat. Add the beef, onion, garlic, salt and pepper, and cook for about 5 minutes, or just until the beef has browned.

Step 2

Add the broth, carrots, peas, corn, celery, oregano and thyme. Stir and cook on medium heat, uncovered, for 3 to 5 minutes, just until softened. Reduce heat to medium-low. In a small bowl, combine flour and water until well blended, then pour over the filling in the dutch oven. Stir together. Reduce heat to low, and cover.

Step 3

Preheat oven to 350°F, and then make the mashed potato topping.

Step 4

Add potatoes to a large pot and cover with water. Bring to a boil, and boil until potatoes are fork tender, about 12-13 minutes. Drain potatoes and return to the pot.

Step 5

Add the butter and mash potatoes until smooth. Add salt and pepper to taste.

Step 6

Remove the Dutch oven with the filling from the heat, and top with the mashed potatoes, smoothing into an even topping layer.

Step 7

Bake, uncovered, at 350° F for about 30 minutes. To create a slightly browned, slightly crisp top, turn on the broiler at the end of the 30 minutes and broil for about 5 minutes. Watch the oven to make sure the top doesn't burn.

Step 8

Serve immediately.