Peel and chop the Yukon Gold potatoes into evenly-sized pieces (about 1-2 inches) for even cooking.

Bring a large pot of salted water to a boil and add the potatoes. Boil for 15-20 minutes, or until the potatoes are fork-tender.

Drain the potatoes well and return them to the pot to remove excess moisture.

Ensure the cream cheese, cream, and butter are at room temperature for easier mixing. Add them to the hot potatoes along with the salt, pepper, and garlic powder.

Mash the potatoes with a potato masher or hand mixer until smooth and creamy. Taste and adjust seasoning as needed. Set aside.

Preheat your oven to 350°F (175°C).

Heat a large skillet over medium heat and add a drizzle of olive oil.

Add the finely chopped onion and sauté for about 3 minutes, stirring occasionally, until softened and translucent.

Stir in the grated or minced garlic and cook for 1 minute, being careful not to let it burn.

Add the ground beef to the skillet. Season with salt and pepper, and cook until the beef is browned and fully cooked, breaking it up with a spatula as it cooks.

Add the frozen peas and carrots, dried oregano, rosemary, and thyme to the skillet. Stir everything together to combine.

Pour in the gluten-free Worcestershire sauce and beef broth, stirring well. Let the mixture simmer for 1-2 minutes to allow the flavors to meld.

Sprinkle the arrowroot powder evenly over the mixture, then stir thoroughly to avoid lumps. Let the filling simmer for an additional 2-3 minutes, or until it thickens slightly. Remove from heat.

Transfer the veggie and meat mixture into a 9x13-inch baking dish or casserole dish, spreading it out into an even layer.

Carefully spoon the mashed potatoes over the filling and spread them out evenly, sealing the edges to prevent bubbling over. Use a fork to create decorative ridges on the surface, if desired.

Place the baking dish on the center rack of the preheated oven and bake for 25-30 minutes, or until the filling is bubbling at the edges.

For a golden brown, crispy topping, switch the oven to broil for the last 3-5 minutes of baking. Keep a close eye to avoid burning.

Remove the shepherd’s pie from the oven and sprinkle the top with dried parsley for a pop of color.

Allow the dish to rest for 5-10 minutes before serving to let the filling set.

Serve with gluten-free bread or rolls and your favorite side dishes for a complete meal.