Shepard's Pie

Preheat oven to 425. Heat oil over med-med high heat. Add onions, toss, cover and steam until begin to soften - 5-7 minutes. Add garlic, celery and stir. Add mushrooms and cook until begin to give off liquid and start to brown, about 5 minutes. Stir 1 T. of flour into vegetables and cook 1-2 minutes. Add meat, break it up and season with salt and pepper and cook until browned. Add broth, wine, tomato paste, thyme, pepper flakes and bring to boil. Lower heat and simmer until gravy thickens and is absorbed by meat. Stir in parsley and remaining 2 T. flour. CAN STOP HERE. Pour filling into casserole dish and let cool.

Meanwhile, cook potatoes in large pot with 5 whole peeled and smashed garlic cloves. Bring to boil and cook until tender. Heat 1 cup milk and 6 T. butter over low heat till butter melts. Thoroughly drain potatoes and garlic and then mash. Add milk mix and continue mashing; season with salt and pepper.

Spread mashed potatoes evenly over the meat mix to form a crust. Sprinkle with cheese. Bake for 20-30 minutes. Remove from oven. Let stand 5-10 minutes before serving.

To do ahead - make vegetable-meat mixture up to a day in advance. Potatoes should NOT be made in advance; they should be made shortly before baking. Spread mixture in dish, cover and refrigerate. Remove at least 30 minutes before baking and covering with potatoes.