Shepherd'S Pie (Wicked Good)

• 1 lb ground beef
• 1 lb ground pork
• 2 cups onions, peeled and chopped
• 2 cups celery, chopped
• 1 tablespoon olive oil
• 1/4 cup flour
• 2 cups low sodium chicken broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 pinch ground cloves
• salt and pepper
• 1 cup frozen peas
• 1 cup frozen corn
• 4 lbs potatoes
• 1 1/2 cups half-and-half
• 1 cup gruyere cheese, grated
• 1/4 cup parmesan cheese, grated
• 1/4 cup unsalted butter, cut into pieces

1. Preheat oven to 350u0b0F.
2. Butter two 9-inch deep dish pie plates.
3. Saute beef, pork, onion and celery in oil.
4. Add flour, stir, cook until mixture starts to bubble (2 to 3 min).
5. Slowly add chicken stock.
6. Stir in thyme, rosemary, cloves, salt and pepper.
7. Cook and stir until thickened.
8. Stir in peas and corn.
9. Boil peeled potatoes until fork tender in salted water.
10. Heat half and half (don't boil).
11. Drain potatoes and place in large bowl of electric mixer.
12. Beat on low, slowly add half-and-half, the cheeses, salt and pepper.
13. Divide meat mixture between the two pie plates.
14. Top each with half potato mixture.
15. Scatter bits of butter on top.
16. Place pies on baking sheets (mine always overflow).
17. Bake 45 min (or until potato are browned).

ground beef, ground pork, onions, celery, olive oil, flour, chicken broth, thyme, rosemary, ground cloves, salt, frozen peas, frozen corn, potatoes, gruyere cheese, parmesan cheese, unsalted butter

Taken from www.food.com/recipe/shepherds-pie-wicked-good-375947 (may not work)