Peel and chop potatoes. Add to a large saucepan and cover with water. Cook over medium high heat for 20 minutes or until fork tender. Drain. Mash as desired, adding cream, butter, salt and pepper to taste. Potatoes should be smooth and spreadable consistency.
In a large skillet over medium heat, cook beef with onions, celery, carrots, garlic and seasonings. Drain fat as needed. When beef is nearly cooked through, add tomato paste, stirring well.
In a large bowl, combine beef mixture with peas, corn and shredded cheese. Divide among four 10oz ramekins. Top off with mashed potatoes.
Bake for 30 minutes. If desired, lightly char mashed potatoes using a handheld kitchen torch.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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