Shepherd’s Pie

Ingredients

• 2-5 pounds russet potatoes (I used 5 pounds in my recipe in the image above and it was perfect for a casserole size dish )
• 1/2 block cream cheese (I used organic cream cheese)
• 1/2 stick butter (I used KerryGold butter)
• 2 lbs. ground beef or lamb (I used lamb)
• 1 1 10 oz. bag of frozen vegetables (peas and carrots)
• 1 chopped onion
• 2 tbsp. butter
• 2 tbsp. corn starch
• 1 1/2 cups beef or vegetable broth
• 1 tbsp. worcestershire sauce
• salt, pepper, granulated garlic and dried parsley