Shepherd's Pie

This is my favorite recipe for this old-fashioned comfort food. It's actually a very healthy, nutritious version because it doesn't use condensed soup and it actually includes more veggies that usual. The best part is the GARLIC mashed potatoes!

1-1/2 lbs ground beef (or use leftover roast chopped up into small pieces)
1 cup chopped onions
1/4 cup flour
Salt & pepper, to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz. beef broth
5 oz. water
2 tsp Worcestershire sauce
1 bay leaf
1 cup finely diced carrots
1 cup frozen peas
1 cup frozen corn
any other vegetables of your choice

Garlic Mashed Potatoes:
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled & lightly crushed
3/4 cup buttermilk or 2% milk (buttermilk adds excellent flavor!)
Salt & pepper, to taste
1 egg, lightly beaten

Using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and garlic; cook until softened. Stir in flour, salt, pepper, thyme and savory. Add broth, water, Worcestershire sauce, bay leaf and carrots. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender. (Add any other raw veggies at this point.) Stir in peas and corn. Remove bay leaf. Spread mixture in a deep casserole. Let cool slightly.

To make Garlic Mashed Potatoes:
Place potatoes in a saucepan with garlic and cover with water. Add salt, bring to boil and simmer gently until tender. Drain well and mash. Beat in buttermilk, salt and pepper. Reserve 1 Tbsp of beaten egg and add remainder to mixture. Spread potato mixture over meat and brush with reserved egg. Bake at 350*F for 40-45 minutes.