Shepherds Pie

A classic for sure, and many ways to make it but  this is the recipe I have used over and over and everyone seems to love it.

For the meat mixture
1lb beef
3 stalks celery – diced
2 carrots – diced
1/2 Sweet onion – diced
1/2 spoon of minced garlic
1 c frozen or fresh corn
1 -2 tbsp Worcestershire sauce
Salt / pepper / parsley

For the mashed potatoes
4-6 decent size red potatoes – cubed skin on
1/2 stick butter
1/4 stick cream cheese
1/4 cup milk (at most)
salt / pepper

1 cup shredded Cheddar
1/4 cup shredded Parmesan
Cube the potatoes and put them in a pot and bring to a boil. Cook until soft. Meanwhile in a cast iron skillet fry the meat until brown, add in the onion, carrots, celery corn and garlic. reduce heat to medium and cook (stirring) for about 2 to 3 minutes. add in the Worcestershire sauce . reduce heat to low stir. Preheat the oven to 350.

Once the potatoes are done, drain and place back n the pot, add the butter, cream cheese, milk, salt and pepper. Mash using a potato masher until mixed well. Will be a little more runny then a standard mashed potato. Take the mashed potatoes and place on top of the meat mixture in the cast iron skillet. Smooth with a spoon. Top with Parsley, and place uncovered in the oven for 25 minutes. Remove, cover with cheese and Parsley, place back in the oven for an additional 15 minutes or until the cheese start to brown. let rest 5 minutes and serve!