Shepherd’s Pie with Cheesy Potatoes

Potatoes:
Peel and halve potatoes so that they are all the same size. Place in a pot of 8 cups of cold water.
Over high heat, bring potatoes to a boil. When the pot is boiling, turn the heat down to medium and allow the potatoes to cook for a total of approximately 20 minutes. Check the tenderness of the potatoes. If they are not easily pierced by a fork, then allow them to cook for an additional 5 minutes, or until tender.

Drain and pour into a large mixing bowl. Beat on low speed and add milk. Once potatoes have been broken down, beat at medium high speed until light and fluffy. Add cheese, salt and butter. Beat until well incorporated.

Meat filling:
In a large skillet, simmer ground beef over high heat to start rendering the fat. Add black pepper. Stirring occasionally, simmer for 15 minutes.
Add onion soup mix, carrots, diced tomatoes and corn. Stir and simmer for 15 minutes.
Add Cabernet Sauvignon and sea salt. Simmer for 10 minutes.

In a large 5-quart baking dish, spoon in meat filling. Smooth until level.
Add potatoes on top, smoothing to level off. Top with additional 1/2 cup of colby jack cheese (optional).

If serving immediately:
Place in preheated 375-degree oven for 15-20 minutes uncovered. Dish is done baking when cheese and potato topping is golden brown.

If serving later:
Cover with aluminum foil. Store in the refrigerator for up to 2 days.
Place in preheated oven for 15 minutes, covered. Uncover for the remaining 15-30 minutes, depending on your oven. Dish is done when the cheese and potato topping is melted and browned and the center is nice and hot.

Serve immediately and ENJOY!