Shepherd's Pie

Ingredients:

2 lbs. all purpose potatoes, peeled and cut into quarters
1/2 cup milk
2 Tbsp. cream cheese
salt and pepper
1 lb. lean ground beef
2 onions, finely chopped
2 carrots, finely chopped
1/2 cup apple or white grape juice
1 1/2 tsp. dried thyme leaves
1 10-oz. pkg frozen peas, thawed
1 10-oz. pkg frozen corn, thawed
Cheese

Directions:

1. Boil potatoes until tender. Drain - (OR, I used one package of the instant potatoes from Costco and they worked great.) Add milk, cream cheese, and 1/4 tsp each of salt and pepper. Mash or stir together until smooth.
2. Preheat oven to 425 degrees. Brown the beef. Add 1/4 tsp each of salt and pepper. Remove beef from cooking skillet.
3. In the same skillet that you browned the beef, add the onions and carrots. Add 1/4 each of salt and pepper. Cook vegetables for about 8 minutes, or until tender. Add the juice. Cook for 2 minutes or until reduced by half. Stir in the thyme and reserved beef with any juices.
4. In a 9x13 dish, spread half of the mashed potatoes in an even layer. Top with beef/vegetable mixture and then the thawed peas and corn. Spoon remaining mashed potatoes over the veggies to cover filling. Top with desired amount of cheese and bake for 25 minutes or until cheese is melting and a little bit golden brown.