Ingredients
3 lb. Yukon gold potatoes, peeled and quartered lengthwise
kosher salt
2 tbsp. butter, melted
1/2 c. whole milk
1 c. sour cream
Freshly ground black pepper
lb. ground beef (can substitute lamb or turkey if preferred)
1 small onion, chopped
2 cloves garlic, minced
1 can beef gravy
1/4 tsp. Worcestershire sauce
kosher salt
Freshly ground black pepper
1 c. fresh or frozen baby green peas
1/4 tbsp. butter
Preparation
Step 1Make the Mashed Potatoes: Put potatoes into a saucepan and season with salt. Add water until potatoes are completely covered and bring to a boil. Reduce heat and simmer, covered, until fork tender, 18 to 20 minutes.Step 2Drain potatoes and transfer to a bowl, then add butter, milk, and sour cream. Using masher, mash potatoes and use a strong spoon to mix further. (Add more milk if needed to achieve smoother consistency.) Season with salt and pepper.Step 3Make Shepherd’s Pie: Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is browned. Add garlic to skillet and cook, 1 minute, then drain grease. Stir in gravy and Worcestershire sauce and season with salt and pepper. Step 4In a separate saucepan, heat thawed peas with butter and salt. Transfer meat to a 1 1/2-quart baking dish. Layer peas on top of meat, then spread mashed potatoes over the top. Step 5Bake uncovered until heated through, 30 minutes.
