• Wash, peel, and cut the potatoes into 1-inch cubes.
• Place the potatoes into a large pot and cover with water. Salt the water generously.
• Bring to a boil and cook the potatoes for about 13 minutes, or until fork tender.
• Drain the potatoes into a colander and return them to the pot.
• Add the milk, butter, salt, pepper, garlic powder, and dried parsley.
• Using a hand mixer or potato masher, blend until the potatoes are smooth and creamy.
• Set aside.

Cook the Meat Filling

• Preheat the oven to 400°F.
• In a large skillet, heat the olive oil over medium heat.
• Add the onion, carrots, and celery and cook for several minutes until the vegetables begin to soften.
• Add the minced garlic and cook for about 1 minute, until fragrant.
• Add the ground beef and cook for 8–10 minutes, breaking the meat apart with a spatula as it cooks, until browned and fully cooked through.
• Drain any excess grease from the skillet.
• To the skillet, add beef broth, tomato paste, Worcestershire sauce, salt, black pepper, rosemary, and thyme.
• Stir well and allow the mixture to simmer for about 5 minutes until slightly thickened.
• Add the frozen peas and stir to combine.

Assemble the Shepherd's Pie

• Transfer the meat mixture to a greased 9x13-inch baking dish.
• Top with dollops of the mashed potatoes and gently spread into an even layer across the top.

Bake

• Bake for 25–30 minutes, until hot and bubbling.
• For a golden brown potato topping, broil for 1–2 minutes at the end of baking.
• Serve and Enjoy!