Shepherd's Pie With Garlic Potato Topping

Ingredients

• 1 1/2 lbs ground beef
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon savory
• 2 cups beef stock (my original recipe called for consomme)
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 1/2 cup finely diced carrot
• 1/2 cup corn kernel

Topping

• 5-6 medium potatoes
• 6 garlic cloves, peeled & lightly crushed
• 3/4 cup 2% low-fat milk or buttermilk
• salt & pepper
• 1 egg, slightly beaten

Directions

1. 1

   Brown ground beef,drain fat.

2. 2

   Add onions& garlic,cook until softened.

3. 3

   Stir in flour,salt,pepper,thyme& savory.

4. 4

   Add stock,worcestershire,bay leaf,& carrots.

5. 5

   Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.

6. 6

   Stir in corn.

7. 7

   Add salt to taste, remove bay leaf.

8. 8

   Spread in 11x7 baking dish,let cool slightly.

9. 9

   For the topping: In boiling salted water,cook potatoes with garlic until tender.

10. 10

    Drain well and mash,beat in milk,salt& pepper.

11. 11

    Reserve 1 tbsp beaten egg,beat remainder into potatoes.

12. 12

    Spread over meat mixture (easiest if you start from edges).

13. 13

    Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).

14. 14

    Bake at 400 for 20 minutes or until filling is bubbling.