Shepherd’s Pie

Preheat oven to 425 F.

Add water to a medium pot with a pinch of salt and bring it to a boil. Add potatoes and the 2 whole garlic cloves and cook until the potatoes are fork tender, about 15 minutes. Drain the water and add potatoes and garlic back into the pot. Add in butter, cream cheese, half-and-half, salt and pepper. Using a potato masher, mash potatoes until creamy. Set aside.

In a medium bowl mix together ground beef, salt, pepper, parsley flakes and onion powder until combined. Set aside.

In a small bowl or cup, whisk together the beef broth and flour until flour is dissolved. Set aside.

Drizzle 1 to 2 teaspoons of olive oil into a non-stick skillet. Over medium heat add onion and minced garlic and cook until onions are slightly tender, about 3 minutes. Add in ground beef and cook until beef is brown. Drain any liquid from the skillet and add in peas and carrots and cook until heated through, about 3 minutes. Stir in beef broth mixture and tomato paste and stir until combined with meat and the sauce thickens.

Transfer meat into a large casserole dish and spread it out evenly. Top with mashed potatoes. Sprinkle with cheddar cheese.

Place casserole dish into the preheated oven and cook until cheese is melted, about 15-20 minutes.

Notes-
For make ahead version, after topping with mashed potatoes cover the dish and refrigerate until ready to eat. Preheat oven to 425 F, remove cover off of the dish and bake until heated through. Then add cheese and continue to cook until cheese is melted.