A comforting shepherd's pie featuring seasoned ground beef and vegetables, topped with a creamy, cheesy mashed potato crust for a perfect hearty winter meal.
Place the ground beef in a pan, season with salt and black pepper, and break it up into small pieces.
Add chopped onion, grated carrot, minced garlic, tomato paste, flour, soy sauce, ketchup, and white vinegar.
Pour in water, stir in rosemary, thyme, and mixed spice. Cover and let simmer over medium heat for about 10 minutes.
Add frozen peas and cook for another 5 minutes.
Cook the potatoes until tender, then mash them until smooth.
Mix melted butter, heavy cream, Pecorino Romano, dried parsley, garlic powder, and the egg into the mashed potatoes until well blended.
In a baking dish, layer the meat mixture first, then spread the mashed potato topping evenly over it. Use a fork to create textured ridges on top for extra crispiness.
Sprinkle with black pepper and additional Pecorino Romano cheese.
Bake in the oven for about 20 minutes until golden and bubbling. Serve warm.