Please note that all measurements are approximate since I've created this myself from a basic shepherd's pie recipe. The cornstarch/broth sauce makes the shepherd's pie less dry and the vegetables and cheese add a bit more flavour. Finally Rubby likes to be generous with the cayenne pepper to give it some zing, but you can add that at serving time if not everyone likes their food spicy.

• 8 potatoes, peeled and cubed
• 1 tbsp margarine or butter
• dash of salt
• 1/2 cup milk
• 2 lbs lean ground beef
• 2-3 small onions, chopped
• 3-4 cloves garlic, minced
• salt, pepper, paprika, thyme, cayenne pepper (to taste)
• 1 1/2 tbsp corn starch
• 1/2 cup beef broth
• 2 cups frozen vegetables (carrots, corn, beans)
• 1.5 cups chopped mushrooms
• grated cheese (I like mozarella)

• Boil potatoes until soft.
• Drain and mash.
• Stir in margarine, salt and milk.
  (You can add more or less depending on what consistency you like).
• Preheat oven to 350 F.
• In the meantime, fry up the ground beef in a large frying pan or pot.
• Add in onions, garlic and spices.
• In a small bowl, mix the corn starch with the beef broth.
• Pour into the ground beef mixture and stir.
• Add frozen vegetables and mushrooms to ground beef and cook until vegetables are thawed and warmed.
• Spread ground beef mixture evenly in a 9x13 inch casserole dish.
• Spread the mashed potatos over the ground beef mixture and sprinkle grated cheese on top.
• Place in oven for about 10 to 15 minutes
  (until broth/beef starts to bubble slightly in pan and cheese is softened).
• Turn oven to broil until cheese is slightly golden browned.

Make ahead: The shepherd's pie can be assembled ahead of time and frozen. When you put it in the oven it will take 30-40 minutes to thaw and heat until the broth/beef starts to bubble slightly in pan and cheese is softened. Finish by broiling to brown the cheese.