Step 1

Cube beef into one-inch pieces.

Step 2

Heat olive oil in an oven-proof pan or cast iron skillet. Brown beef on all sides. Transfer to a plate and set aside.

Step 3

Add 3 ½ cups beef broth, garlic powder, minced onion, thyme, parsley, and bay leaf into the pan. Bring to boil. Turn down to a simmer.

Step 4

Return the meat to the pan, adding any juices left on the plate. Cover and simmer for 30-40 minutes or until meat is tender.

Step 5

Meanwhile, peel and cut potatoes. Boil the potatoes until tender, 15-20 minutes. Drain and return to the pot. Add the butter and heavy cream. Mash the potatoes until smooth and creamy. Season with salt and pepper, to taste. Set aside.

Step 6

Remove bay leaf from beef tips. With remaining broth, mix in corn starch and pour into beef tip mixture. Allow to thicken, about 10 minutes.

Step 7

Preheat oven to 400°F.

Step 8

Add the frozen veggies to the meat and sauce in the skillet and stir to combine.

Step 9

Spread the mashed potatoes in an even layer over the top of the beef and veggies. Transfer to the preheated oven and bake for 50 minutes to 1 hour. Keep an eye on the potatoes and remove the dish from the oven when the potatoes are just golden brown.

Step 10

Let the shepherd's pie rest for a few minutes to both cool and set. Grab a bowl and enjoy!