Shepherd’s Pie with Feta Mashed Potatoes

*Note: You may want to bake your casserole on top of a baking sheet, as this does have a tendency to spill over in the oven.

Preheat oven to 400 degrees F.

For the potatoes:

Place a large saucepot, filled with water, on high until water boils.

Wash and cut potatoes into 1-inch cubes. Once water is boiling, place potatoes into the water. (Note: I always use a large spoon to drop potatoes into boiling water for safety!) Boil potatoes for 10 minutes or until fork tender.

Drain potatoes in a colander and return potatoes to pot. Mash with a large fork or potato masher until large lumps are removed. Add milk, butter, cheese, garlic and salt and pepper to taste. With a handheld electric mixer, beat until fully incorporated and “creamy”, i.e. you’ll still notice some lumps but potatoes are mostly smooth.

Taste and adjust salt and pepper if needed.

For the filling:

Heat a large skillet on medium heat. Add butter and turn skillet until completely melted.

Add onion, carrots, mushrooms and celery and cook until veggies begin to sweat (about 7 minutes).

Add beef and continue to break up with a wooden spoon. As beef begins to cook and release juices, add garlic to pan. Season with salt and pepper.

Once beef is fully cooked, add flour and toss until fully incorporated.

Immediately, add beef broth, tomato paste, Worcestershire, soy sauce and Dijon mustard. Stir well until evenly distributed. Add in frozen vegetables.

Bring mixture to a boil to allow sauce to thicken. Add salt and pepper to taste.

Once boiling, remove immediately to an 8 x 8 casserole dish that has been sprayed with cooking spray. Top with mashed potatoes.

Bake for 25 – 30 minutes until mixture is bubbling and potatoes are golden brown.