A delightful twist on the classic Shepherd's Pie, featuring rich flavors and a creamy potato topping.
Peel and dice the potatoes, then boil them in salted water until tender.
Cut the potatoes into even pieces to ensure they cook evenly.
Mash the cooked potatoes with sour cream and cheddar cheese until smooth.
Warm the sour cream slightly to make it easier to mix.
Sauté the onions and mushrooms in butter until softened.
Cook over medium heat to avoid burning the butter.
Add the ground beef to the skillet and cook until browned.
Break up the beef with a spatula to ensure even cooking.
Stir in the flour, Worcestershire sauce, and beef stock to create a thickened sauce.
Whisk continuously to prevent lumps in the sauce.
Transfer the beef mixture to a baking dish and spread the mashed potatoes on top.
Spread the potatoes evenly for a uniform crust.
Broil the pie until the top is golden and crispy.
Keep an eye on the broiler to prevent burning.
Garnish with fresh chives and serve hot.
Chop the chives finely for a delicate garnish.
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