Easy Shepherd's Pie

• 1 lb ground round
• 1 onion, chopped (I use a small onion)
• 2 garlic cloves, minced
• salt, to taste
• pepper, to taste
• 1 (15 ounce) cancooked diced carrots (I only use half)
• 3 -4 tablespoons butter
• 3 -4 tablespoons flour
• 1 (10 3/4 ounce) can beef broth
• 8 small russet potatoes
• 3 tablespoons butter, to taste
• 3 tablespoons sour cream (I use heaping)
• 14 cup milk, to taste
• salt, to taste
• pepper, to taste

1. Preheat oven to 400F.
2. Peel and dice potatoes and cook in boiling salted water until tender.
3. In a large skillet, brown beef, onions and garlic.
4. Drain fat if necessary.
5. Add carrots, salt and pepper.
6. In small pan whisk butter and flour together to make a roux.
7. Add beef broth and cook until thickened.
8. Add the gravy to the beef mixture.
9. Transfer to a greased casserole dish.
10. When potatoes are tender, drain and mash with butter, sour cream, milk, salt and pepper.
11. Spread potatoes on top of beef mixture and bake until potatoes are golden on top, 15-20 minutes.

ground round, onion, garlic, salt, pepper, carrots, butter, beef broth, potatoes, butter, sour cream, milk, salt, pepper

Taken from www.food.com/recipe/easy-shepherds-pie-103761 (may not work)