Start by boiling your peeled and cubed potatoes. Place them in a large pot, cover them with water, and add a pinch of salt. Bring it to a boil and let them simmer for about 15-20 minutes until tender. You should be able to pierce them easily with a fork.

While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent. This should take about 5 minutes.

Then, add the minced garlic and cook for another minute until fragrant. Now toss in the ground beef or lamb, breaking it apart with a spatula. Cook until browned, which should take around 5-7 minutes.

Once the meat is browned, it’s time to add flavor. Stir in the Worcestershire sauce, dried herbs (parsley, thyme, rosemary), salt, pepper, and garlic powder. Mix well and cook for another minute.

Next, sprinkle the flour over the meat mixture, combining everything thoroughly. Let it cook for about two minutes to eliminate the raw flour taste, then add in the tomato paste and beef stock. Stir to combine and bring to a slight simmer.

Once your meat mixture is bubbling gently, fold in the frozen mixed veggies and sweet corn. Reduce the heat and let it simmer for about 5-10 minutes, allowing the flavors to meld and the sauce to thicken. If you want it more saucy, feel free to add a bit more stock or broth.

While the meat filling simmers, drain the boiled potatoes and return them to the pot. Add the butter, half-and-half cream, garlic powder, Parmesan cheese, salt, and pepper. Mash everything together until smooth and creamy.

Preheat your oven to 400°F (200°C). Take a baking dish and spread the meat mixture evenly on the bottom. Then, spoon or pipe the mashed potatoes over the top, smoothing it out with a spatula. You can create peaks with a fork for a nice texture.

Place the pie in the preheated oven and bake for about 25-30 minutes. You want the top to be golden brown and a little crispy. For an extra touch, you can broil it for a couple of minutes—but keep a close eye to avoid burning.

Once out of the oven, let your Shepherd’s Pie sit for a few minutes before serving. This dish pairs beautifully with a side salad or some crusty bread.