Step 1 — Prepare the Shepherd’s Pie Filling:
In a mixing bowl, break up the ground beef.
In a small cup, mix together baking soda, 2 tbsp water, ½ tsp salt, and ¼ tsp pepper. Pour over the beef, mix well, and let rest for 20 minutes at room temperature. This helps tenderize the meat.
In a large skillet, heat butter and olive oil over medium heat. Add onion, leek, celery, carrots, ½ tsp salt, ¼ tsp pepper, and paprika (if using). Sauté for 7 minutes, until vegetables are soft.
Stir in garlic and tomato paste, cooking for 2 minutes until fragrant and slightly darkened.
Sprinkle in the flour, stirring for 2 more minutes to form a roux and cook out the raw flour taste.
Slowly add the broth, Worcestershire sauce, and herbs (parsley, rosemary, thyme). Stir and bring to a boil.
Spread the vegetable mixture evenly in the pan. Add the ground beef in small portions over the top. Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally to break up clumps.
Once the mixture has thickened slightly, add the cornstarch slurry and stir until it reaches a rich, saucy consistency.
Mix in the peas and adjust seasoning as needed.
Remove from heat and let cool if prepping in advance.
Step 2 — Bake the Potatoes:
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