Shepherd's Poy

• 2 lbs lean ground beef
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 1 12 cups corn kernels
• 4 cloves garlic, minced
• salt and pepper
• 12 teaspoon ground nutmeg
• 8 fluid ounces low sodium beef broth
• 2 tablespoons unsalted butter, mixed with
• 2 tablespoons flour
• 2 lbs potatoes, cooked and mashed
• additional unsalted butter

1. Brown the ground beef in a frying pan.
2. Add the onions, carrots, celery, garlic, salt, pepper and nutmeg.
3. Lower the heat and cook for about 10 minutes until the vegetables are wilted.
4. Add the beef broth and bring to a boil.
5. Stir in enough of the butter/flour roux to make thick gravy to bind the filling.
6. Pour into large shallow baking pan and cool.
7. The filling should be about 1 1/2 inches deep.
8. Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes.
9. Spread the potatoes evenly and brush the surface with butter.
10. Bake at 325F for 35-40 minutes.

lean ground beef, onion, carrot, celery, corn kernels, garlic, salt, ground nutmeg, beef broth, unsalted butter, flour, potatoes, additional unsalted butter

Taken from www.food.com/recipe/shepherds-poy-35396 (may not work)