Shepherd's Pie

Place cubed potatoes in a pot of cold salted water. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain well.

Return potatoes to the pot. Add butter and milk, then mash until smooth or to desired consistency. Season with salt and pepper. If using cheese, stir it in now.

Heat a large skillet over medium-high heat. Add ground meat and cook until browned, breaking it into small pieces, about 5–7 minutes. Drain excess fat and transfer to a bowl.

In the same skillet, sauté onion, carrot, and celery over medium heat for 5 minutes until beginning to soften.

Return meat to skillet. Stir in tomato paste and cook for 1 minute. Add broth and Worcestershire sauce. Simmer for 5 minutes until slightly reduced.

Stir in peas. Season with salt and pepper to taste. Remove from heat.

Preheat oven to 375°F. Transfer meat filling into a 9x13 inch baking dish, spreading evenly.

Spread mashed potato topping evenly over the filling. Use a fork to create texture on the surface if desired.

Bake for 15–20 minutes until the potato top is light golden and the filling is bubbling at the edges.

Remove from oven and let rest for 5 minutes before serving.