Unorthodox Shepherd's Pie

2 lbs. extra lean ground beef
1/2 c. chopped onion
1 c. finely chopped celery
2 tblsp. oil
1/4 c. + 1 tblsp. flour
2 c. chicken stock + 3/4 c. potato water (from boiling potatoes)
1 tsp. ground chili powder
1/2 - 1 tsp. Worcestershire sauce (optional)
1 tsp. salt
black pepper to taste (1/8 - 1/4 tsp.)
3 c. frozen mixed vegetables of your choice
4 1/2 lbs. Russet potatoes
1 1/2 c. half and half
4 oz. cream cheese
1/2 c. grated Parmesan cheese
1/2 stick butter, cut into small pieces
paprika

Boil potatoes in salted water. While the potatoes are cooking saute beef, onion, and celery in oil. Add flour and stir two to three minutes until it begins to bubble. Slowly add chicken stock and potato water (taken from the boiling potatoes), stir in chili powder, Worcestershire, and salt and pepper to taste. Cook until thickened; stir in frozen vegetables. Let simmer while you prepare potatoes.

Drain and mash potatoes with half and half, the cheeses, and salt and pepper.

Pour the beef mixture into 9 x 13 baking dish and top with mashed potatoes. Scatter butter bits evenly over the potatoes and sprinkle with paprika.

Bake uncovered at 350 for 45 minutes.