Start by boiling the russet potatoes. Place them in a large pot and cover with water. Bring to a boil and cook for about 15 minutes or until they’re fork-tender. Drain the potatoes and return them to the pot. Mash them with the milk, butter, and a pinch of salt until smooth and creamy. Set aside.

While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for about 3-4 minutes until softened.

Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat if necessary.

Stir in the carrots, peas, and tomato paste. Cook for another 2 minutes, allowing the tomato paste to blend in with the beef.

Pour in the Worcestershire sauce and beef broth, then season with salt and black pepper. Simmer for 5-7 minutes, letting the mixture thicken slightly.

Preheat your oven to 400°F (200°C).

Transfer the beef filling into a greased 9x9-inch baking dish or similar size.

Spread the mashed potatoes evenly over the top of the beef filling, using a spatula to smooth it out. You can use the back of a spoon to create little peaks on the potatoes for a golden, crispy finish.

Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crispy.

Let the shepherd’s pie cool for a few minutes before serving. Enjoy!