Shepherd's Pie

Meat Filling:

1 lb ground beef
1/2 cup chopped yellow onion
1 garlic clove, minced
1/2 teaspoon celery flakes
1 1/2 cups beef gravy
3 cups frozen vegetables, thawed (green beans, corn, chopped carrots and corn)
Salt
Black pepper

Topping:

4 big potatoes, peeled, cooked and mashed
1 garlic clove, minced
2 oz cream cheese
1/4 cup salted butter
Milk
1 cup shredded Cheddar cheese, divided in half
Salt
Black pepper

In a big skillet cook and drain the meat. Add onions, garlic and seasoned with salt and pepper to taste. Cook for a couple of minutes. Meanwhile, cook the mixed vegetables in some hot water but just for 3-4 minutes and drain.

Add the vegetables and gravy to the meat mixture and cook on low heat for a few minutes. Pour this mixture in a 21/2 quart baking dish.

Meanwhile, add the cream cheese, butter, garlic, and some milk to the potatoes. Season with salt and pepper to taste. Stir in 1/2 cup Cheddar cheese and combine well. The potato mixture has to be thick and spreadable.

Cover the meat filling evenly with the potatoes. Add 1/2 cup shredded Cheddar cheese and bake in a preheated oven at 350 F for about 30 minutes until hot and bubbly.

Makes 4-6 servings