Shepard's Pie

For the filling

• 1 pound extra lean ground beef
  
• One onion chopped
• Two stalks diced celery
• 1 cup sliced mushrooms
• Two large carrots , diced
• One cup frozen peas
• One can niblets corn
  
• 1 tbsp garlic powder
• 1 tsp thyme, or herbes de provence
  
• 1 can condensed cream of mushroom soup
• 1/4 cup ketchup
  
• salt and pepper to taste

For the topping

• 12-15 medium sized russet potatoes peeled and cubed
• 2 tbsp butter
• 1/2 cup low sodium chicken stock
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp dill
• 1/4 tsp black pepper
• 1/3 cup shredded cheddar cheese
• 1/4 fresh grated parmesan
  

Directions

1. Saute onion, celery, mushrooms and ground beef over medium high heat in a pan sprayed with PAM or lightly oiled with extra virgin olive oil. If the meat begins to stick, deglaze the pan with 1/4 cup of low sodium chicken broth.
2. Meanwhile, cook the carrots and peas in a pot of boiling water.
3. When the ground beef is just about cooked add the garlic, thyme, salt, and pepper.
4. Deglaze the pan getting all the flavour off the bottom, add the peas, carrots, corn, soup, and ketchup.
5. Stir well to incorporate. Set aside.
6. Mash potatoes adding all ingredients in the topping. Fold in the cheese at the end.
7. Spray a casserole dish with Pam or coat lightly with extra virgin olive oil
8. Cover with a layer of the ground beef mix, a layer of the potatoes, and another layer of the ground beef mix ( you will be building this pie lasagna style.
   

Top with the final layer of potatoes and sprinkle with parmesan cheese.

Bake in a 375 oven for 40-45 minutes. Put a sheet underneath to get any drippings.