Grandma’s Shepherd’s Pie with a Twist

Preheat oven to 400F. Bring a large pot of water to boil. Add in the potatoes and a palmful kosher salt. Boil until very tender, about 20 minutes. Drain and set aside. Meanwhile, heat about 1tbsp olive oil in a large pan over medium high. Add in the onion and a large pinch of salt, and sauté until translucent and softened. Add in the meat and break it apart. Season the meat to taste with salt, pepper, paprika, cumin, garlic powder, and cayenne pepper. Stir in half the minced garlic, then add in the frozen peas & carrots. Stir and cook until the peas & carrots are defrosted and warmed. Add in the brown sauce and stir to evenly combine. Taste for seasoning. Into a large pot or pan, use a potato ricer with the cooked potatoes. Add in the cream, butter, and the other half of the minced garlic. Season heavily with salt. Stir until very creamy, taste for seasoning. In a large baking dish, add in the meat mixture & flatten. Add the mashed potatoes to a piping bag and pipe small dollops on top of the meat. Bake for about 30 minutes, until bubbling and the mashed potatoes are browned at the top. Garnish with chives. Serve and enjoy!