Preheat oven to 350°F.
Peel 2 pounds yellow potatoes. Dice into small cubes. Boil until tender in salted water.
While the potatoes are cooking, in a large skillet, brown 1 pound ground beef, 93% lean. Drain any excess fat. Add 1 tablespoon butter, 1 small yellow onion, 12 ounces corn, 2 cloves garlic, 1 tablespoon dried parsley, 1 large bay leaf and 1½ teaspoons salt. Cook until onion is soft and translucent.
Add 3 tablespoons all purpose flour and cook for 2-3 minutes to get the raw flour taste cooked out. Add 2 cups beef broth and cook for about 5 minutes or until thickened. This is optional but you can add the 1 tablespoon Worcestershire sauce here if you'd like an extra depth of flavor.
Transfer the meat mixture to a 8"x12" baking or casserole dish.
After potatoes are cooked, drain thoroughly and add to a mixing bowl. Add ½ teaspoon paprika, ¼ teaspoon nutmeg, 2 tablespoons butter, 3 tablespoons half and half and salt and pepper to taste. Mash with a potato masher or with a hand mixer.
Spread mashed potatoes on top of the meat mixture. Top with 8 ounces sharp cheddar cheese.
Bake for about 25 minutes, or until cheese is melted and bubbly, and the Shepherd's Pie is hot throughout.