STEP 1: Bring the 1 3/4 cup water to a boil, drop the rice, and allow to simmer at low heat, covered, for 20 minutes.
STEP 2: 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.
STEP 3: 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.
STEP 4: Chop the celery across the fibers, and chop further in a food processor along with the onion and mushrooms.
STEP 5: Fry the meat in the oil along with the vegetables.
STEP 6: The vegetables will lose their water as they cook as shown.
STEP 7: Continue cooking until all the juices have evaporated.
STEP 8: Press the meat down in the 6"x6" Pyrex pan.
STEP 9: Add the corn and cream corn, and flatten.
STEP 10: Add the cooled, cooked rice and press down.
STEP 11: These next steps are faster than they look! Melt the butter and the cream cheese in a small cookpot.
STEP 10: 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.
STEP 13: Top the shepherd's pie with the creamy mixture, pushing it into the rice a bit.
STEP 14: Sprinkle some paprika and bake at 350 for 40 minutes.
STEP 15: Serve with fresh garden salad.
