Bring the 1 3/4 cup water to a boil, drop the rice, and allow to simmer at low heat, covered, for 20 minutes.
After 18 minutes of simmering, check to make sure nearly all the water has been absorbed by pushing the rice a bit
with a fork. If the bottom is dry, add 2 tbs water. Let simmer, covered, for the remaining 2 minutes. Just to be clear, the total cooking time
for the rice is 20 minutes.
To enhance the rice's sticky properties, fluff up with a fork 2 or 3 times while you let it cool uncovered. Your rice should reach room temperature.
Meanwhile, you can prepare the meat.
Chop the celery across the fibers, and chop further in a food processor along with the onion and mushrooms.
Fry the meat in the oil along with the vegetables.
The vegetables will lose their water as they cook as shown.
Continue cooking until all the juices have evaporated.
Press the meat down in the 6"x6" Pyrex pan.
Add the corn and cream corn, and flatten.
Add the cooled, cooked rice and press down.
These next steps are faster than they look! Melt the butter and the cream cheese in a small cookpot.
With a spoon, incorporate the butter to the cream cheese until uniform, as shown. Blend in 1 tbs flour in 1/2 cup water, drop with the
butter and cream cheese mixture, and mix while bringing to a boil - it will make a creamy mixture. Add pepper to taste.
Top the shepherd's pie with the creamy mixture, pushing it into the rice a bit.
Sprinkle some paprika and bake at 350 for 40 minutes.
Serve with fresh garden salad.