Shepherd's Pie

Preheat oven to 375°F. Peel and dice potatoes into 1-inch cubes. Dice onion, mince garlic, and prepare vegetables (peas, carrots, celery, mushrooms, or corn); chop fresh herbs if using.

Place diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain in colander and return to pot.

While potatoes cook, heat 2 tbsp butter in a large skillet over medium-high heat. Add onion and sauté 3–4 minutes until softened. Stir in garlic and cook 30 seconds.

Add ground protein and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

Stir in diced vegetables, tomato paste (or broth), and Worcestershire sauce. Simmer 3–4 minutes, stirring occasionally. Season with salt and pepper to taste. Spread mixture evenly in a 9x13 inch baking dish.

Mash hot potatoes with the remaining 2 tbsp butter and milk until creamy. Season with salt and pepper. Spread evenly over the meat and vegetable layer.

If using cheese, sprinkle 1 cup shredded cheddar (or your preferred cheese) evenly over the potato topping.

Bake in preheated 375°F oven for 20–25 minutes, until the top is golden and the filling is bubbling at the edges.

Remove from oven, let rest 5 minutes, garnish with fresh herbs if desired, and serve warm.