Pub Lover's Shepherd's Pie

It's been a very exciting two or three months or so. I recently took a job in an Irish pub to gain experience at making food that warms the cockles and I also wanted to begin to experiment with Gastro-pub fare. My favourite in this style is Sheperd's Pie.
Sheperd's pie finds its roots in the late 19th century when Great Britain began to accept potatoes as a viable food. The dish found itself quickly gaining popularity on the english countryside and was adopted by inkeepers and farmers for its ease and great taste. Therefore, shepherd's pie should always be made with farm fresh seasonal ingredients. I have my own recipe that I think elevates this dish from peasant to gourmand.

You will Need:

2 cups cream
1/2 lb butter (diced)
Potatoes (2 to 3 lbs, I like Yukon Gold for its buttery texture, but any-type will do)
Basic classic Mirepoix (carrots, onions, and celery cubed as small as possible)
White wine (the white Masi is awesome)
3 cups Corn (or one of your favourite autumn vegetables)
1/2 cup Diced Roasted red peppers
2 cups Mushrooms
3 lbs. Medium ground Beef (can easily be replaced with bison or horse)

Recipe:

Mashed Potatoes: Cut all of the potatoes in half and boil them (with skins) until softened and starchy. (Make sure you season the potatoes with kosher salt and fresh ground pepper).

Drain water.

Add 1/2 lb of butter and cream and mash by hand until you achieve fluffy peaks with no chunks.

Meat: Cook the basic mirepoix at a medium high heat in a frying pan. Once the mirepoix is softened and browned, throw in the meat. Stir the meat constantly until it is all browned.
Transfer the the meat and mirepoix into a pot on low heat.
Add the mushrooms to the pan and brown (...season!). Throw the mushrooms into the the meat mixture.
Deglaze the frying pan with the white wine and throw it into the meat mixture.
Let it simmer until almost all of the liquid is gone.

Vegetables: Simply mix the corn and the diced roasted red pepper into a mixing bowl (once again, make sure it is beautifully seasoned).

The Finale: Layer the Meat (Bottom), the vegies (middle) and mash using a piping bag (top layer ) into a pan.

Pre-heat your oven to 375 degrees.

Place your Shepherd's Pie into the oven and let it cook for about 20 minutes. You can finish it off with a high heat broil to get a nice caramel colour on the to layer of potatoes.

Once it is done, pull it out of the oven and let it settle for about twenty minutes before serving.

My cockles already feel warmed.