This Shepherd's Pie recipe is the perfect comfort food meal for chilly evenings.
Place the potatoes in a saucepan, cover with water, and salt generously. Bring to a boil over high heat. Once the water comes to a boil, cover, turn the heat down to low, and cook for 20 minutes or until the potatoes are completely tender.
Drain the water. Put the milk and butter in the pot, cover, and wait for the butter to melt. Mash with a potato masher. Taste and add salt if needed.
Meanwhile, preheat the oven to 375 degrees F.
Melt the butter in a large (12-inch) cast iron skillet over medium heat. Add the onions and carrots and cook until tender, about 10 minutes. You can cover the pan to make the veggies cook faster. Season with salt and pepper and remove from the pan.
Add the ground beef to the empty pan and cook until no longer pink, seasoning with salt and pepper.
Sprinkle the flour over the beef. Cook for 2 minutes. Slowly add the milk and chicken broth. Bring to a boil, stirring often, and boil for 1 minute. Stir in the peas and parsley. Taste and adjust seasonings if necessary.
Either transfer the filling to a 13x9 pan, or keep in the skillet. Spread the mashed potatoes on top. Sprinkle with the cheese.
Bake in preheated oven until the cheese turns golden brown, about 30 minutes. Serve with grass-fed butter.