Shepherd'S Pie With Garlic Potato Topping

• 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 3/4 cup buttermilk
• salt & pepper
• 1 egg, slightly beaten

1. Brown ground beef,drain fat.
2. Add onions& garlic,cook until softened.
3. Stir in flour,salt,pepper,thyme& savory.
4. Add stock,worcestershire,bay leaf,& carrots.
5. Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
6. Stir in corn.
7. Add salt to taste, remove bay leaf.
8. Spread in 11x7 baking dish,let cool slightly.
9. For the topping: In boiling salted water,cook potatoes with garlic until tender.
10. Drain well and mash,beat in milk,salt& pepper.
11. Reserve 1 tbsp beaten egg,beat remainder into potatoes.
12. Spread over meat mixture (easiest if you start from edges).
13. Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
14. Bake at 400 for 20 minutes or until filling is bubbling.

ground beef, onion, garlic, flour, salt, pepper, thyme, beef stock, worcestershire sauce, bay leaf, carrot, corn kernel, topping, potatoes, garlic, milk, salt, egg

Taken from www.food.com/recipe/shepherds-pie-with-garlic-potato-topping-63355 (may not work)