Shepherd Pie

2 lbs all purpose potatoes, peeled and quartered
1/2 cup milk
2 Tbs cream cheese
2 eggs
1/4 tsp each, salt and pepper
1 lb. lean ground beef
2 large onions, finely chopped
2 large carrots, diced
2 celery stalks diced
1/2 cup dry white wine
1 tsp thyme or parsley, whichever you prefer
1 - 2 Tbs Worcestershire sauce
10 oz frozen peas, thawed
10 oz frozen corn, thawed


1. Boil potatoes until softened. Drain well; return to the sauce pan. Add milk, cream cheese, eggs and salt and pepper to taste; mash.

2. Preheat oven to 425F. Heat a 12" skillet on medium high until hot. Add beef, salt and pepper. Cook until browned and drain fat. Transfer beef to a bowl.

3. In skillet add carrots, celery, and onions and 1/2 tsp each pepper and salt. Cook until tender. Add wine to skillet, cook two minutes or until reduce by half. Stir in thyme or parsley and Worcestershire. Stir in beef.

4. In a 3 quart baking dish spread half of potatoes in an even layer. Top with beef mixture, peas and corn. Spoon remaining potato on top. Bake 25 minutes in oven or until top is golden brown.