Cheesy Tater's Shepherds Pie

The hubby is not so much of a cheese fan which is crazy to me since he IS a Cache Valley boy . . . but I try to remember this when I cook and his servings are usually lightly sprinkled . . . other words I know that all the cheese is going to end up on my plate! My guy helps me finish off things in the kitchen and it is always apparent when he has been helping . . . less cheese . . . Growing up my mom made shepherds pie and would always sprinkle cheese on the top and melt it . . . knowing that it's not my handsome man's fave I decided to load the cheese into the potatoes and avoid the oily (and for me unappealing) mess that melted cheese can make.I know that shepherds pie is easy as can be but I just loved how this one turned out so much that I had to share! I love how nicely browned the potatoes become and the way that they add a little crunch and texture to the top! (And look how nice it looks when you pipe it out . . . easy breezy!) This is a fav of mine as far as comfort food goes! El-yum-o!Shepherds Pie
Recipe by: Emily

1 1/2 lbs Ground Beef
1 Onion, chopped
2-3 Carrots peeled and chopped
1 1/4 cup frozen Peas
1 14 oz can diced Tomatoes
1 can tomato paste
1/2-1 cup Beef Broth
2 cloves minced Garlic
Salt
Pepper
Rosemary
Thyme
Basil

Potato Topping

5-6 Russet Potatoes, peeled and cubed
1-2 Tbsp Butter
1/2-1 cup Shredded Cheese (whatever kind you want to use and however much you like!)
2 Tbsp cream cheese (optional)
Chives, chopped (optional)
Salt

1. Cook the ground beef until no longer pink. Add the carrots, onions, and garlic and saute until they begin to soften. Season with salt, pepper, and favorite herbs (I like thyme and little rosemary or basil . . . definately a mood choice ) Add beef broth, tomato paste, tomatoes and peas. Simmer 4-5 minutes and then pour into a casserole dish.
2. Cook the potatoes in simmering water until tender but a little firm. Drain and mash . Add butter, salt, cheese, cream cheese and chives. Spoon potatoes into a large piping bag and pipe mixture over beef and potato base in the casserole dish.
3. Bake in a 350 degree oven for 20-25 minutes or until the top is browned and the stew is bubbly around the edges! Enjoy!

Okay this recipe seriously changes every time that I make it . . . I just utilize whatever meat (be it elk, beef, whatever) and veggies that I have . . . and it turns out great every time! Leeks or fennel are also a great veggie choice!