Herbed Shepherds Pie

PW I am not. How she takes such beautiful pictures of food is beyond me. I should have had Kaitlin take them. This is really a family favorite. It definately is better than it looks! I double this and put it in a 9 x 13 pan. Today is the second snow day for the kids. It sure is beautiful outside. Will post snow pictures later. Today I am making pasties. The first pans are in the oven.


HERBED SHEPHERD’S PIE

1 pound ground beef
1 can (14 1/2 ounces) beef broth, divided
3-4 bay leaves
2 whole cloves (I omit this as I haven't had them in the house)
1/2 teaspoon pepper
1/8 teaspoon thyme
1 pound potatoes, peeled and cubed
1/2 to 1 cup milk
2 tablespoons butter
1 tablespoon minced chives
1 teaspoon salt, divided
1 cup shredded mozzarella cheese
2 medium onions, sliced
2 celery ribs, chopped
1 large carrot, sliced or chopped
1 cup frozen corn, thawed
2 tablespoons flour

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.

Add the onions, celery, carrot, corn and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining beef broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.

Transfer beef mixture to a greased 11 X 7 x 2 inch baking dish. Top with mashed potatoes. Bake, uncovered, at 375 degrees for 10 minutes or until heated through.