Save Your Marriage Shepherd's Pie

For Mashed Potatoes:
2 medium potatoes, washed, peeled and diced
1 tbsp butter
1/2 cup milk
salt and pepper for seasoning

For Filling:
2 tsp olive oil
1 tsp chopped garlic
1 cup vegetable broth
1 tsp tomato paste
1/2 medium sized onion, chopped
1 celery stalk, chopped
1/2 cup of carrots, diced
1/2 cup frozen peas
1/2 cup frozen corn
1/3 pound ground beef
1 tsp worcheschire sauce
1 tsp cornstarch
salt and pepper to season

Directions:
1. Boil potatoes until tender. Drain, add butter, milk, salt, pepper, and mash. Set aside.

2. Heat 1 tsp of olive oil, add garlic and onions until brown. Add all other ingredients and saute until tender. Add vegetable stock and tomato paste. Mix corstarch with 1/4 cup of water and add to vegetable mixture. Continue cooking until most of liquid is absorbed. Set aside.

3. In a pan, brown and crumble ground beef until fully cooked. Drain excess fat.

4. To assemble, you'll need two small oven safe baking dishes. I use the round, white, Corningware bakeware bowls. Take 3/4 of the vegetable mixture and lay in bottom of one bowl. Mix ground beef and remaining vegetable mixture and lay in bottom of second bowl. Spread mashed potatoes evenly on both bowls. Use a fork to make a criss-cross pattern on the mashed potatoes. Lightly brush with remaining 1 tsp of olive oil.

6. Bake at 375 degrees for 30 minutes.