Cheesy Shepherd’s Pie

Ingredients

• • 6 cups (1 kg) russet potatoes, peeled and cubed
  • 4 garlic cloves, halved
  • 6 tbsp (85 g) butter
  • ½ cup (125 ml) milk
  • ½ tsp rosemary, finely chopped
  • 1 ½ lb (675 g) lean ground beef
  • 1 onion, chopped
  • 1 tbsp (15 ml) olive oil
  • 2 cups (300 g) frozen corn kernels, thawed
  • 1 can (19 oz/540 ml) creamed corn
  • ½ lb (225 g) semi-firm washed rind cheese (see note)
  • 3 tbsp parsley, coarsely chopped
  • 1 tbsp (15 ml) lemon juice