Filling:
2 pounds ground beef
1 tablespoons Worcestershire sauce
1 large white onion — diced
2 tablespoons olive oil
2 large carrots — diced
1 ounces can tomato paste
1 cup frozen baby peas
1 cup frozen corn
1 cup beef broth
Salt and black pepper

Cheddar Whipped Potatoes:
4 cup russet potatoes — peeled and cut into 1 inch pieces
4 tablespoons salted butter
2 cup sharp cheddar — grated (set aside 1 cup cheddar cheese to
sprinkle on top)
1/2 cup milk — warmed
Salt and black pepper

Filling:
Heat olive oil in large skillet over medium heat. Add ground chuck,
stir to break up lumps. Cook until browned. Add the onions and
carrots, cook 2-3 minutes. Add the beef broth, stir and bring to a
boil. Reduce heat, add tomato paste and Worcestershire. Stir to
combine. Heat, stirring often, until mixture begins to thicken. Add
peas and corn, stir. Add salt and pepper to taste. Remove from heat.
Set aside until Cheddar Whipped Potatoes are ready.

Cheddar Whipped Potatoes:
Add potatoes to large stock pot, cover with water, bring to a boil
over high heat. Cook until potatoes are tender, approximately 20
minutes. Drain well. Add butter, warmed milk and 1/2 the cheese. Whip
until smooth. Season with salt and pepper to taste.

To Assemble:
Preheat oven to 350F degrees. Spoon the meat mixture into a baking pan.
Spread the cheddar whipped potatoes evenly over the top. Sprinkle the
remainder of the grated cheddar on top of the potatoes. Place bakeware on
a baking sheet to catch any drips. Bake for 30-40 minutes until the
shepherds pie is hot and the potatoes are golden brown.