Puff Pastry and Cheddar Crusted Sheperd’s Pie with Corn and Pearl Onions

Preheat oven to 375 F.

Mix the flours, garlic salt, and chili powder in a shallow bowl or plate. Dredge the meat in this.

Heat olive oil in a skillet over medium heat. Add the dredged meat (do this in batches if the pan gets too crowded) and gently flip to brown all sides.

When meat is browned add the pearl onions. Let the mixture cook five minutes until onions are brown. Add the sliced crimini mushrooms and cook for five minutes. Then add the garlic, thyme and rosemary and cook for one minute.

Deglaze the pan by stirring in the wine and scraping the bottom of the pan. Add the stock, the water and the tomato paste. Let the mixture simmer for thirty minutes then add the corn and the peas. Let it simmer 10-15 more minutes until the sauce has thickened some

Put the stew in a large glass pan(9×13 or similar). Cover with the prepared mashed potatoes. Then cover that with the puff pastry, pinching the edges of the pastry around the edge of the pan. Then use a knife and cut 3 or 4 slits in the top of the crust. Then add the cheese on top.

Bake at 375 F for twenty minutes until the puff pastry is brown. Remove from oven and set dish on a rack. Let it sit for a few minutes before cutting and serving.