Day Eight recipe: Sheppards Pie

Well, here it is, Sheppards Pie.....A bit of an experiment on my part, but apparently I have come up with a very tasty rendition of this classic dish. I hope you all enjoy it!

DAY EIGHT RECIPE:
SHEPPARDS PIE

INGREDIENTS:
2 tbsp Butter or margarine
1 lb Ground Beef
1 Medium Onion, diced
4 Garlic cloves, peeled, crushed and minced
2 Celery stalks, sliced
½ Cup Carrots, sliced
1 Can Sliced Mushrooms, drained
3 Tbsp Tomato Paste
3 Tbsp Flour
1 Cup Beef Broth
2 tsp Thyme
1 Tbsp Worcestershire Sauce
½ tsp Salt
½ tsp Pepper
1 Cup Frozen Corn
5 Cups Mashed Potatoes
2 Cups Cheddar Cheese, Grated

DIRECTIONS:
Heat butter in a large pot, or a large sauté pan over a medium high heat.
Sauté onions, celery, carrots, mushrooms and garlic in butter for about 5 minutes.
Add beef and cook another 10 minutes or so, until there is no pink left in the beef.
Add tomato paste,, stir and cook another 2 minutes.
Sprinkle flour over everything and mix in; cook another minute.
Add broth. Stir constantly and bring to a boil.
Reduce heat to low, simmer for about 25 minutes.
Stir in corn and cook another 5 minutes.
Remove from heat and spread in the bottom of a 9X13 casserole dish,
Top with potatoes, and sprinkle cheese over the top.
Bake at 375 degrees for 30 minutes or until top is nicely browned.