Ingredients:
1 1/2 lbs ground beef
1 cup chopped onions
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 leaves
1/2 cup finely diced carrots
1/2 cup corn kernels
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 eggs, slightly beaten
Directions:
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 11×7 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.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.