Ingredients
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1 1/2 lbs lean ground beef
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1 cup chopped onion
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2 cloves garlic, minced
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1/4 cup flour
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1/4 teaspoon pepper
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1/4 teaspoon salt
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1/4 teaspoon dried thyme
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1/4 teaspoon savory
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1 can beef broth, plus
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1 cup water
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2 teaspoons Worcestershire sauce
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1 bay leaf
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5 -6 medium potatoes, peeled and cubed
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6 cloves garlic, peeled and lightly crushed
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3/4 cup buttermilk or 3/4 cup 2% low-fat milk
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salt and pepper
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1/2 cup finely diced carrot
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1/2 cup canned corn kernel (frozen works)
Instructions
- In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
- Add onions and garlic; cook until softened.
- Stir in flour, pepper, salt, thyme and savory.
- Add broth, water, worcestershire sauce, bay leaf and carrots.
- Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
- Stir in corn.
- Add salt to taste.
- Remove bay leaf.
- Spread mixture in 11 x 7 baking dish.
- let cool slightly.
- Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
- Drain well and mash.
- Beat in milk, salt and pepper.
- Reserve 1 tbsp.
- of beaten eagg; beat remainder into potatoes.
- Spread over meat mixture; brush with reserved egg.
- Bake in 400 oven for 29 minutes or until bubbling.