Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
In a medium saucepan, melt 1/4 cup butter, add half and half. Heat until simmering.
Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in Stone House Seasoning and Cheddar cheese.
For the meat filling:
Drizzle olive oil into a deep skillet or Dutch oven over medium heat. Add onion, carrots, celery and cook until carrots are tender, about 5-7 minutes. Remove from skillet with a slotted spoon to a bowl. Add ground meat to the skillet and cook until browned throughout. Drain away any drippings. Sprinkle flour over meat and stir until well-coated and cook for about 2-3 minutes to brown the flour lightly. Stir in reserved onion mixture as well as salt, pepper, and Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce or coconut aminos, Stone House Seasoning, and English peas. Stir to combine well.
Pour potatoes over top of the meat filling and spread to cover well. Top with remaining 2 tablespoons of butter that are cut into pieces. Place in the oven and bake for 15 minutes. Remove from the oven and allow to stand for 10 minutes before serving.
To make as a traditional Shepherd's Pie, use ground lamb in this recipe in place of the ground beef. Make-Ahead Shepherd's Pie RecipeYou can easily prepare your Shepherd's Pie up to final baking a few days in advance. Then, bake at 350º F to heat throughout, about 25-30 minutes.Freezer-Friendly:Store leftovers in an airtight container in the refrigerator for up to 3 days. Store in the freezer for a few weeks to a month. If reheating from frozen, allow to thaw in refrigerator overnight and then bake as recommended for make-ahead tips.