Rancher's Gold Shepherd's Pie

Place the potato chunks in a large pot, cover with cold water by about an inch, and add 1 teaspoon of the kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes until the potatoes are completely tender when pierced with a fork. Starting potatoes in cold water ensures they cook evenly from the outside in.

Drain the potatoes and return them to the hot pot. Add the butter, warm milk, minced garlic, and 1/4 teaspoon of kosher salt. Mash with a potato masher until smooth and creamy — a few small lumps are fine and give the topping character. Set aside.

While the potatoes cook, heat a large oven-safe skillet or 12-inch cast iron pan over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook without stirring for 3 to 4 minutes to develop a hard sear on the bottom, then continue breaking up and browning until no pink remains, about 8 minutes total. Transfer the beef to a plate, leaving the rendered fat in the pan.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pan with the beef drippings. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables have softened and the onion is translucent.

Push the vegetables to the edges of the pan and add the tomato paste to the center. Let it cook in direct contact with the hot pan for about 1 minute, stirring it constantly, until it darkens a shade and smells slightly caramelized. This step deepens the flavor of the entire filling.

Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits stuck to the bottom of the pan. Stir in the thyme, smoked paprika, remaining 1/4 teaspoon salt, and black pepper. Bring to a simmer and cook for 3 to 4 minutes until the gravy thickens noticeably.

Return the browned beef to the pan along with the frozen peas and corn. Stir to combine and remove from heat. Taste and adjust seasoning — the filling should be savory and slightly bold since the mild potato topping will balance it out.

Preheat the broiler to high and position an oven rack about 6 inches from the heating element.

Spoon the mashed potatoes over the beef filling in large dollops, then spread them gently to the edges of the pan with a spatula or the back of a spoon, sealing the filling underneath. Use a fork to create ridges and peaks across the surface — these will brown and crisp beautifully under the broiler. Scatter the shredded cheddar evenly over the top.

Place the skillet under the broiler and watch closely. Broil for 4 to 6 minutes until the potato peaks are golden brown and the cheese is melted and bubbling. Do not walk away — broilers work fast and the difference between golden and burnt is about 30 seconds.

Remove from the broiler and let the pie rest for 10 minutes before serving. This rest allows the filling to set slightly so it does not run everywhere when you scoop into it.