Section: How to Make Potatoes:

1. Boil the chopped potatoes in a large saucepan filled with cold water. Bring to a boil and cook until tender, about 12-15 minutes; avoid overcooking. Drain and mash the potatoes in the same pot.
2. Incorporate the warm cream and 1/2 tsp salt (or to taste), mashing until the mixture is smooth. Finally, mix in the parmesan cheese and beaten egg.

Section: How to Make Shepherd’s Pie

1. Preheat the oven to 400˚F with a rack positioned in the center. In a large skillet over medium heat, add 1 Tbsp olive oil and the ground beef. Break up the meat with a spatula, seasoning with 1 tsp salt and 1/2 tsp black pepper, cooking until the meat is no longer pink, about 5 minutes.
2. Add the chopped onion and sauté for 3 minutes until softened, then stir in the minced garlic for an additional minute. Sprinkle in 2 Tbsp flour and stir for 1 minute, allowing a film to form at the bottom of the pan.
3. Pour in the wine, scraping the bottom of the pan to deglaze for a minute. Add the beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire sauce.
4. Incorporate 1 1/2 cups of frozen vegetables and bring to a gentle boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or adjust to taste. Lower the heat to a simmer, cover, and cook for 10 minutes until the sauce thickens slightly.
5. Transfer the meat and vegetable mixture to a deep pie dish or a 9×9 or 11×7 casserole dish. Spread the mashed potatoes evenly over the top, ensuring they seal at the edges to prevent bubbling. Drizzle 2 Tbsp melted butter on top.
6. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes, or until the potatoes begin to turn golden. Allow to cool for 15 minutes before serving.