Quidditch Players Pie (AKA Shepherd's Pie)

Tuesday, January 17th was our son's seventh birthday.  We seem to consistently have birthday weeks, instead of just days, in our family.  It tends to be exhausting (when it's not MY birthday anyway), but tons of memory making fun and good food.

My husband and I have been taking turns reading Harry Potter to Caleb and are now finished with the fourth book in the series.  We are at a break point now, since "you know who" has officially come back, the books get considerably darker, and he's still only 7.  But I can assure you, he is beyond hooked.  I made he and his sister a homemade Quidditch set for Christmas, he has HP Lego sets, the HP Lego book, and can happily go around saying spells on command.  Here he is lighting his birthday candle with a simple "Lumos" and wave of his wand :)  Full disclosure: both my husband and I read all seven books, twice through, before having our children, plus got to visit HP World at Universal Studios this summer sans kids.  We're geeks like that.

Anyway, I found a recipe for "Quidditch Players Pie" on Pinterest from a site called www.mugglenet.com  I tweaked it a bit and it was delicious, served alongside Pumpkin Juice, Garlic Wands, and Butterbeer Cupcakes.  This was family party #1.  Family party #2 (other side) is at my in-laws, followed by his friend "Wild Kratts" themed party this weekend.  For a little guy who entered this world 7 weeks early at only 4 pounds, 5 ounces, he's sure a big presence now with his imagination, size 2 shoes and already chest high to me in first grade (I'm 5'9" by the way).  We love you Caleb!!!

Quidditch Players Pie
2 pounds ground beef
1/2 sweet onion, minced
1 pkg. frozen pea and carrot mix
1 envelope Lipton Onion Soup Mix
1/4 c. cream cheese
salt and pepper to taste

Heat about a tablespoon of olive oil in a large saute pan over medium high heat.  Saute onion about 5 minutes.  Add the ground beef, and cook until no longer pink, breaking up large pieces with back of wooden spoon.  Add soup mix, salt, and pepper and continue to brown meat, about 5 minutes more.  Turn down heat to medium low and stir in cream cheese.  Remove from heat, and place filling into 9x13 casserole dish sprayed with cooking spray.  In the meantime while cooking the meat, prepare the potato topping.

About 6 large-size yukon gold potatoes, peeled and cubed
1 head cauliflower, cut into bite-sized pieces
4 T. butter
4 oz. cream cheese
1/2 c. sour cream
1/2 c. fresh chopped chives
salt and pepper to taste

Cover potatoes with cold water and bring to boil.  Reduce to simmer.  Add cauliflower after potatoes have cooked for about 10 minutes.  Continue cooking until both potatoes and cauliflower are fork tender.  Drain well.  Place back in pot, add the butter, cream cheese, and sour cream and mash with potato masher.  Stir in chives and salt and pepper to taste.  Spoon evenly over ground beef filling.

Top casserole with about 1/2 c. shredded cheddar cheese.  Bake on middle rack of oven at 375 degrees for about 30 minutes or until cheese is starting to brown.