Ingredients
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1 1/2 lbs ground beef
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1 cup chopped onion
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2 garlic cloves, minced
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1/4 cup flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon savory
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2 cups beef stock (my original recipe called for consomme)
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2 teaspoons Worcestershire sauce
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1 bay leaf
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5 -6 medium potatoes
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6 garlic cloves, peeled & lightly crushed
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3/4 cup 2% low-fat milk or 3/4 cup buttermilk
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salt & pepper
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1/2 cup finely diced carrot
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1/2 cup corn kernel
Instructions
- Brown ground beef,drain fat.
- Add onions& garlic,cook until softened.
- Stir in flour,salt,pepper,thyme& savory.
- Add stock,worcestershire,bay leaf,& carrots.
- Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
- Stir in corn.
- Add salt to taste, remove bay leaf.
- Spread in 11x7 baking dish,let cool slightly.
- For the topping: In boiling salted water,cook potatoes with garlic until tender.
- Drain well and mash,beat in milk,salt& pepper.
- Reserve 1 tbsp beaten egg,beat remainder into potatoes.
- Spread over meat mixture (easiest if you start from edges).
- Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
- Bake at 400 for 20 minutes or until filling is bubbling.