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Creamy Shepherds Pie




Source of Recipe


Mama;s Little Notebook
Creamy Shepherds Pie

http://mamaslittlenotebook.com/yahoo_site_admin/assets/images/Picture_008.104195733_std.jpg

* 2 pound(s) of ground beef
* 2 1/2 pound(s) of russet potatoes
* 1 medium yellow onion
* 1/2 pound(s) of white mushrooms
* 1/2 pound(s) of baby bella mushrooms
* 1 cup(s) of frozen peas
* 1 cup(s) of frozen corn
* 1/2 cup(s) of plus 2T butter
* 8 ounce(s) of Philadelphia cream cheese divided
* 1/2 cup(s) of half & half
* 1 tsp. of seasoning salt
* 2 cup(s) of beef stock or broth
* 1 tbsp. of worchestershire sauce
* 1 tsp. of pepper
* 2 tsp. of salt
* 3 tbsp. of flour
* 1 clove fresh garlic finely chopped
* 3 tbsp. of olive oil

Steps

1. Preheat oven to 425 degrees
2. Peel and quarter potatoes. Boil for approx 15 to 20 minutes or until tender.
3. While the potatoes cook, brown the ground beef in a saucepan, being to sure to let it caramelize and brown.
4. Meanwhile start sauteing the onion and garlic together over medium heat in 2T of olive oil.
5. While the onions cook add 2T of butter the meat quickly stir, then add the flour. Mix for a minute to brown the flour, then add the beef stock. Stir until well combined and let simmer until thickened.
6. Add salt & pepper to the meat and stir well.
7. Add an additional tablespoon of oil to the onion pan and add mushrooms, cook until tender
8. Drain potatoes. Add remaining butter, 4oz Philadelphia cream cheese, half & half, and seasoning salt. Mash potatoes either by hand or in a mixer until smooth. Test for salt, add a little to taste if needed.
9. Add mushrooms and onions to meat mixture.
10. Stir in remaining Philadelphia cream cheese, mix until melted and well combined.
11. Add peas & corn to meat mixture, then immediately transfer to an oven-proof baking dish.
12. Top the meat with the potatoes, spread evenly and score the top for decoration. Garnish with a little dried parsley.
13. Bake at 425 for 10 to 15 minutes until golden brown.