In a large pot, bring enough salted water to a boil. Add the peeled and cubed Yukon Gold potatoes, and cook for 15–20 minutes, or until fork-tender. Once tender, drain the potatoes and return them to the pot. Mash them with warmed whole milk, unsalted butter, salt, and black pepper until smooth and creamy. Set aside to keep warm while you prepare the beef filling.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once heated, sauté the finely chopped onion and minced garlic for about 3–5 minutes, or until the onion becomes translucent. Next, add 1 pound of ground beef to the skillet, cooking until browned, breaking it apart with a spoon. This should take about 5–7 minutes, and you’ll want the meat to be fully cooked through.

Stir in 2 diced medium carrots, along with 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Cook this mixture for about 2–3 minutes until the vegetables start to soften and aromatic. Pour in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce, mixing well. Allow it to simmer for about 8–10 minutes, or until it thickens slightly.

Next, stir in 1 cup each of frozen peas and frozen corn into the beef mixture. Continue to cook for an additional 2–3 minutes until the vegetables are heated through and vibrant. Taste and season the mixture with salt and black pepper as needed, ensuring the filling is both flavorful and comforting.

To serve your Deconstructed Shepherd’s Pie, ladle the rich beef filling onto plates alongside generous portions of creamy mashed potatoes. Garnish each plate with freshly chopped parsley for a pop of color and brightness. This customizable dish encourages everyone to create their perfect bite!