Shepherds Pie

1: Boil peeled potatoes for 10-15 minutes or until fork tender. Drain and mix with cream, cheeses, butter, salt, and pepper. Set aside.

2: Brown the ground meat and season with salt and pepper. Drain the grease and remove to a paper towel-lined plate.

3: Sauté garlic and onions in butter on medium-low heat until onions are translucent.

4: Add Italian seasoning, rosemary, and thyme, toasting for 30 seconds.

5: Add in tomato paste (and a splash of beef broth if needed) and cook for 3-5 minutes.

6: Add in flour and cook on low for 1-2 minutes.

7: Add in the red wine; let cook for 1-2 minutes to evaporate the alcohol.

8: Slowly add in the broth and stir frequently to avoid clumps.

9: Add in ground beef and veggies and stir to combine.

10: Top with mashed potatoes mixture and sprinkle on cheddar cheese.

11: Bake at 375°F for 30 minutes or until golden brown on top.