Herbed Sheperd's Pie

1 pound ground beef
1 can (14-1/2 ounces) beef broth, divided
3 to 4 bay leaves
2 whole cloves
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 pound potatoes, peeled and cubed
1/4 to 1/2 cup milk
2 tablespoons butter
1 tablespoon minced chives
1 teaspoon salt, divided
1 cup (4 ounces) shredded mozzarella cheese
2 medium onion, sliced
2 celery ribs, diced
1 large carrot, sliced
1 cup frozen corn, thawed
2 tablespoons all-purpose flour

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.

Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth.

Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.

Transfer beef mixture to a greased 11-in. x 7-in. x 2-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through. Makes 4-6 servings.