Cook the Ground Beef:Start by browning the ground beef in a skillet over medium heat. As the beef cooks, break it up with a spoon to ensure even cooking. Add in the diced onions and continue to sauté until the onions become translucent and the beef is fully cooked through.

Season the Meat:Once the beef is cooked, stir in the homemade green seasoning, paprika, and adobo seasoning. These spices bring a ton of flavor to the dish. Season with Kosher salt to taste, adjusting based on your preference.

Build the Flavor with Broth and Tomato Paste:Add the tomato paste to the skillet and mix it into the beef. Then, pour in the beef broth, allowing the mixture to simmer for a few minutes. This step ensures the meat stays juicy while developing a rich, flavorful base.

Add the Vegetables:Toss in the frozen vegetables, stirring them into the seasoned meat mixture. I love using frozen veggies for convenience, and they work perfectly in this dish. Let everything cook together for about 5 minutes to ensure the vegetables are heated through.

Combine Egg Yolk with Mashed Potatoes:If you’re using store-bought mashed potatoes, place them in a bowl and add one egg yolk. Stir until well combined. This step adds a richer texture and helps the potatoes brown beautifully when baked. The egg yolk also acts as a binder, giving the mashed potatoes a nice, firm layer on top of the Shepherd’s pie.

Layer It Up:Preheat your oven to 375°F. Transfer the beef and vegetable mixture into an oven-safe dish, spreading it out evenly. Then, layer the mashed potatoes on top. Whether you use store-bought or fresh mashed potatoes, the addition of the egg yolk will ensure the topping is extra creamy and perfectly golden after baking.

Bake and Serve:Place the dish in the oven and bake for about 20-25 minutes, or until the mashed potatoes are lightly golden on top and everything is heated through. Once it’s done, garnish with fresh chives for a pop of color and extra flavor.