1. Bring a large pot of salted water to a boil. Add in the potatoes that are peeled and quartered. Cook until soft to mash. Mash with some milk, and butter, and season as needed with salt and pepper.
2. Preheat an oven to 420 degrees F.
3. In a large cast iron pan, over medium heat, fry the ground been until about 70% cooked through.
4. Add the onions, celery and bell pepper and cook until soft. Then, add in the garlic, cherry tomatoes, bone broth, Worcestershire, tomato paste, and the herbs. Bring to a simmer for around 5-7 minutes. Add more broth as needed. Finally, add in the mixed frozen veggies. Taste and adjust for flavours as desired.
5. Spread out the mashed potato topping over the dish. Transfer to the oven and bake for ~20 minutes until the dish is bubbling and the cheese is golden brown on top.
6. Let rest for around 5-10 minutes and serve. Enjoy! I love having shepherd’s pie with a bit of seasoning salt and some ketchup – takes me back!