Start by peeling and chopping your potatoes into even chunks. In a large pot, cover the potatoes with salted water and bring to a boil over high heat. Cook for about 15-20 minutes, or until fork-tender.

Drain the potatoes and return them to the pot. Mash them with butter, milk, salt, and pepper until smooth and fluffy, then set aside while you work on the filling.

In a large skillet over medium heat, add a splash of oil and sauté the diced onions for about 5 minutes until they are soft and translucent.

Stir in minced garlic and cook for another minute, ensuring it doesn’t burn.

Add the ground beef to the skillet, breaking it up with a wooden spoon as it browns. Cook for about 6-8 minutes, or until the meat is no longer pink.

Once cooked, drain any excess fat to keep the filling rich but not greasy.

Stir in the tomato paste, Worcestershire sauce, beef broth, paprika, salt, and pepper. Allow the mixture to simmer for about 5 minutes.

Fold in the frozen peas, diced carrots, and corn into the beef mixture, cooking for an additional 2-3 minutes until everything is heated through.

In a suitable baking dish, carefully spoon the beef and vegetable filling, spreading it out evenly across the bottom.

Layer the creamy mashed potatoes over the top using a spatula, smoothing it out.

If desired, sprinkle shredded cheddar cheese on top.

Preheat your oven to 400°F (200°C) and place the assembled pie in the oven. Bake for 20-25 minutes, or until the top is lightly golden and bubbly.

Once baked to golden perfection, remove the Shepherd’s Pie from the oven and allow it to rest for about 5 minutes.

Dish it out onto plates, and enjoy this comforting homemade meal with your loved ones!