This shepards pie recipe is a perfect meal for those days when you need to have something ready for all those active family members that are on the run and are not necessarily eating at exactly the same time.
Preheat over to 375°F
Have ready a 9 inch baking dish.
Wash, peel, boil and mash the potatoes, make enough for 3 cups.
Add the cream cheese and minced garlic to the mashed potatoes while they are warm and mix in well. Season to taste.
Peel, chop and boil the carrots until al dente. Don't overcook. It is better they are firm and not mushy.
Drain the water.
Using a skillet, cook the meat until it has no pink showing. Break it up as it is cooking to a crumbly consistancy. Drain off any fat. Season to taste.
Stir the cooked carrots and the gravy into the meat.
Transfer to the baking dish.
(*TIP: If you don't have any beef gravy you can use beef soup stock and stir in one heaping tablespoon of flour which will make the juices thicken a little when cooking in the oven.)
Spoon the potato/cheese mixture on top.
Place into the preheated oven and bake for 20 minutes or unti lit is heated through.
Remove from the oven and sprinkle fresh chopped parsley on top and serve.