• Preheat the oven to 375 degrees Fahrenheit.
• In a large, deep skillet, heat 1 tablespoon vegetable oil over medium-high heat and cook 1 cup carrots, 1 cup celery, and 1 ½ cup onion, until softened, about 5 minutes.
• Add 1 pound lean ground beef and cook until thoroughly browned and no pink remains. Break it up into pieces as it cooks. Add 2 teaspoon minced garlic and cook for 1 additional minute.
• Whisk together 1 ½ cup beef broth and 1 tablespoon cornstarch. Add it to the skillet, along with ⅓ cup tomato paste, 3 tablespoons Worcestershire sauce, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon salt and ¼ teaspoon black pepper. Stir in 1 cup frozen peas and cook for 5 minutes, until the sauce has thickened.

Mashed Potatoes

• Add the peeled and diced 2 pounds russet or golden potatoes to a large pot and fill with cold water until the potatoes are covered. Add 2-3 large pinches of kosher salt.
• Place the pot over high heat and bring to a boil. Reduce heat to maintain a rolling boil and cook until tender, about 12-15 minutes.
• Drain the potatoes into a colander. Return the potatoes to the pot and either run them through a potato ricer or use a hand masher to mash them well. Add 2 tablespoons butter, warm ½ cup half and half,and 5.2 ounces Boursin cheese, to the potatoes and mash until creamy. Taste and season with salt and pepper, if needed.
• Spread the potatoes evenly over the top of the meat mixture.
• Bake the Shepherd's pie uncovered for 25-30 minutes until the edges are bubbling. Sprinkle with fresh chopped parsley and serve.