Shepherd'S Pie - cooking recipe

Ingredients

2 c. peeled potatoes, cut into chunks
2 Tbsp. freshly grated Parmesan cheese
1 lb. lean ground meat or 3/4 lb. leftover roast
2 c. low-sodium beef broth
1 Tbsp. all-purpose flour
2 tsp. Worcestershire sauce
1/4 tsp. celery powder
1/4 c. chopped onion
1 1/2 c. frozen mixed vegetables
1 c. sliced fresh mushrooms

Preparation

In a medium saucepan, cover the potatoes with cold water, salt lightly and bring to a boil.
Lower the heat and cook until tender, about 15 to 20 minutes.
Drain the potatoes, reserving about 3 tablespoons of cooking liquid.
Mash the potatoes with the reserved liquid until fluffy; fold in the Parmesan cheese and set aside.
Brown the meat in a frying pan, then transfer the cooked meat using a slotted spoon to a bowl; set aside.
Remove any fat from the frying pan.
Preheat oven to 375\u00b0.