Shepherd's Pie, my way

This may not be as fast as the ground beef-green beans-tomato soup-mashed potatoes combo, but man, is it good! Good news: just like the last recipe, it can also be frozen in individual meal sizes and just heated up the night you want it.

Super Delicious Shepherd's Pie
mashed potatoes:
6 potatoes
4 tbsp butter
3 oz cream cheese
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper

beef filling:
1 pound ground beef
1 small onion (1 half big)
2 carrots, grated
1 cup frozen peas
1 can tomato soup
1 tsp dry rosemary
1/2 tsp pepper
1/2 tsp salt
1 cup shredded cheddar cheese (for topping)

1) Peel, dice, and boil potatoes until soft.
2) Brown the ground beef mixed with the chopped onion and grated carrots. Cook until beef is all brown and onions and carrots are soft.
3) drain any excess fat from the ground beef, then add the tomato soup, peas, and seasonings. Warm thoroughly.
4) When potatoes are soft, drain and add in the other mashed potato ingredients (butter, cream cheese, milk, seasonings). Mash with a masher or a hand mixer until nice and fluffy.
5) Spray a 13x9 pan with cooking spray (if freezing, line with foil first). Pour the beef filling on the bottom, then top with the mashed potatoes. Cover with cheddar cheese. Bake at 450 degrees for about 5-10 minutes, just long enough to melt cheese and crisp the top. Enjoy! (if freezing, don't bake, just put straight in the freezer. When solid, remove from the pan and store it just in the foil until ready to use. The day of eating it, put it back in the pan, thaw on the counter for about 30 minutes to 1 hour, and then bake at 350 for 30-40 minutes.)