Cheesy Cheddar Shepherd's Pie

Preheat the oven to 400°F (400°F).

In a large skillet over medium heat, add the ground beef and cook, breaking it up with a spoon, until browned, about 5‑7 minutes.

Add the diced onion, carrot, and peas to the skillet; sauté until the vegetables are softened, about 3‑4 minutes.

Season the meat and vegetable mixture with salt and black pepper to taste; stir to combine and remove from heat.

While the meat cooks, place the peeled and diced potatoes in a pot of cold water, bring to a boil, and cook until tender, about 12‑15 minutes.

Drain the potatoes and return them to the pot; mash with butter and milk until smooth and creamy, seasoning with a pinch of salt if desired.

Spread the seasoned meat mixture evenly in a greased baking dish, then layer the mashed potatoes on top, smoothing the surface with a spatula.

Sprinkle the shredded cheddar cheese evenly over the potato topping.

Bake the assembled pie in the preheated oven for 25‑30 minutes, or until the cheese is golden brown and bubbling.

Remove from the oven and let the shepherd's pie rest for 5 minutes to set before serving.