Shepherd's Pie - Eric Anwiler

6 Cloves Garlic
1/2 White Onion
2 tbsp Butter
3 Sprigs Fresh Thyme
2 tbsp Flour
1 Small Container Beef Stock
1-1.5 lbs Ground Beef
1 Package Frozen Vegetables (carrots, corn, green beans, and peas)
Salt and Pepper
2 cups Cheddar Cheese

Mashed Potatoes:
2-2.5 lbs Potatoes
4 oz Cream Cheese
Splash of Milk
6 tbsp Butter
Salt and Pepper
(Peel, cube and boil potatoes until cooked. Drain and mash with cream cheese, butter, salt, pepper and add milk until they reach desired consistency.)

In skillet, sweat onion in butter, adding 4 cloves chopped garlic when onions began to turn clear. Add ground beef, brown and drain. Add stock, 2 remaining cloves of garlic (smashed), thyme (half de-stemmed and half whole stem to be removed before baking), frozen veggies and simmer for 5 minutes. Add a rue of flour and 2 tbsp water and simmer for 3 minutes. Allow to cool for 5 minutes. In a 9x13 pan, pour mixture and cover with mashed potatoes. Bake 15 minutes, remove and top with cheddar cheese and bake 5-10 more minutes.