Part 3/4:

While the stew was cooking, I turned my attention to the mashed potatoes. I boiled some peeled potatoes until soft, then mashed them up, adding in softened butter, cream cheese, heavy cream, salt, pepper, and a twist - prepared horseradish. The horseradish gives the potatoes a little zing and tang.

Once the stew had cooled a bit, I spooned it into a baking dish and topped it with the creamy, herbed mashed potatoes. The shepherd's pie is now ready to be popped in the fridge, waiting to be baked and enjoyed later.