Preheat your oven to 375°F (190°C).
In a large skillet, brown the ground beef or lamb over medium-high heat. Drain off any excess grease.
1 pound ground beef or lamb
Add the chopped onion and carrots to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
1 medium onion, 2 carrots, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
Stir in the can of diced tomatoes (undrained), beef broth, and Worcestershire sauce. Bring to a simmer.
1 (14.5 ounce) can diced tomatoes, 1 cup beef broth, 2 tablespoons Worcestershire sauce
In a small bowl, whisk together the flour with 2 tablespoons of cold water to create a slurry. Pour the slurry into the skillet and stir until the sauce thickens.
1 tablespoon all-purpose flour
Mix in the frozen peas and corn. Season with salt and black pepper to taste.
1/2 cup frozen peas, 1/2 cup frozen corn, Salt and black pepper
While the filling simmers, boil the potatoes in salted water until tender, about 15-20 minutes.
2 pounds russet potatoes
Drain potatoes and return to the pot. Add milk and butter. Mash until smooth and creamy. Season with salt and pepper.
1/2 cup milk, 4 tablespoons butter, Salt and pepper
Pour the meat filling into a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are lightly browned and the filling is bubbly.
Let cool slightly before serving and enjoy your Best Quick Easy Shepherd's Pie!
