My Shepherd's Pie

5 medium potatoes
1/4 cup milk

1 med zucchini
2 med carrots
2 stalks celery
1 med-large onion
1/2 lb extra lean ground sirloin

1 cup peas
1 can corn kernels

1 1/2 cups beef stock
1 tbsp cornstarch

1/2 cup grated parmesan cheese

Peel the potatoes, chop them into chunks and place in a pot with water to cover. Bring to a boil and drain when potatoes are tender. Mash with milk and cream cheese, add salt and pepper to taste (I added a crushed clove of garlic here for extra garlic yumminess!).

Start browning the meat in a non-stick frying pan. Meanwhile, grate the zucchini and carrot and finely chop the celery and onion. Add celery and onion to the beef and cook till softened, about 5 minutes. Add the grated vegetables, cook 5 minutes more. If you are adding frozen peas, add them in here.

Mix the stock and cornstarch thoroughly and add mixture to the pan. The mixture will thicken quickly; then taste and add seasonings if necessary. Then spread in the bottom of a large casserole dish, followed by the corn. Spread the mashed potatoes evenly across the top and place in 350 F oven for 30 minutes.

Take out the dish, sprinkle grated cheese on top and bake about 5 minutes or until cheese is melted. Yum!

Number of Servings: 6

Recipe submitted by SparkPeople user FIONAFAE.