Kitchen Angel | Creamy Shepherd's Pie

INGREDIENTS

MASHED POTATO LAYER :
2 pcs	jumbo size potato, peeled
3 cups	water
½ tsp	salt
¼ cup	butter
1 cup	Angel Evaporated Filled Milk
MEAT LAYER :
250 grams	lean ground beef
250 grams	lean ground pork
1 tbsp	cooking oil
½ cup	chopped onion
2 tsp	minced garlic
1 pc	dried bay leaf
1 cup	frozen corn and carrots, thawed
2 tbsp	Hunt’s tomato paste
½ cup	beef broth
¼ cup	Angel Evaporated Filled Milk
¼ tsp	salt
¼ tsp	cracked black pepper
CREAM SAUCE LAYER :
2 tbsp	butter
2 tbsp	all-purpose flour
½ cup	chicken broth
1-370ml	Angel All Purpose Creamer
½ cup	grated quick melting cheese
⅛ tsp	salt
¼ tsp	freshly cracked black pepper
2 tbsp	chopped parsley

PROCEDURE

To make the mashed potato layer, add water on a pot, add salt and potato. Cook until potatoes are soft. Transfer potatoes in a bowl and mashed it using a fork. Add butter and Angel Evaporated Filled Milk. Mix until smooth. Cover mashed potatoes directly with plastic wrap, set aside until ready to use.
For the meat layer, in a large skillet, cook ground beef and ground pork over medium high heat. Add onion, garlic, and bay leaf. Continue cooking until vegetables are soft and aromatic. Add corn and carrots, tomato paste, Angel Evaporated Filled Milk and beef broth. Simmer for 10 minutes. Turn off heat and set aside.
To make the cream sauce, in a saucepan, melt butter and add all-purpose flour. Cook until bubbly. Pour in chicken broth and Angel All Purpose Creamer and cheese. Continue stirring until thick. Season with salt and pepper. Turn off heat and set aside.
To assemble, in a baking dish place meat layer on the bottom. For the second layer evenly spread mashed potato on top. For the third and final layer, cover the entire layer with cream sauce. Bake for 20 minutes in a 350 degrees C pre-heated oven covered with aluminum foil. Remove cover and brown the top for another 10 minutes before serving.