Herbed Shephred's Pie

• I love this recipe for Shrphred's Pie! The spices in it make this such a delicious fall meal. 
• Serving 2-4
• 
  
• 1 pound ground beef
• 1 can (14-1/2 ounces) beef broth, divided
• 3 to 4 bay leaves
• 2 whole cloves
• 1/2 teaspoon pepper
• 1/8 teaspoon dried thyme
• 1 pound potatoes, peeled and cubed
• 1/4 to 1/2 cup milk
• 2 tablespoons butter
• 1 tablespoon minced chives
• 1 teaspoon salt, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 medium onion, sliced
• 2 celery ribs, diced
• 1 large carrot, sliced
• 1 cup frozen corn, thawed
• 2 tablespoons all-purpose flour

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. 
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm. 
Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves. 
Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.