Traditional Irish Shepherd’s Pie

Preheat oven to 400°F.

Heat the olive oil over medium-high heat in a large sauté pan until hot. Sauté carrots in the olive oil until starting to get tender, about 2–3 minutes. Stir in onions and sauté for a minute or two, then add ground beef; season with salt and black pepper. Add thyme and cook until the meat is browned; drain.

Reduce heat to medium heat. Add butter and peas; stir until butter is melted. Sprinkle with flour and stir until well blended. Add tomato paste, wine and Worcestershire sauce.Cook until the mixture reduces slightly, then add the chicken broth. Allow the filling to thicken and season with more salt and pepper if desired. Remove from heat.

Transfer the meat filling to a lightly greased baking dish. Spoon or pipe the mashed potatoes over top. Brush surface with the beaten egg and sprinkle with Parmesan cheese if using.

Bake for 20 minutes or until potatoes are golden brown. Enjoy!