Ingredients

• 1 1/2 lbs lean ground beef
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon savory
• 1 can beef broth, plus
• 1 cup water
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 1/2 cup finely diced carrot
• 1/2 cup canned corn kernel (frozen works)
• 5 -6 medium potatoes, peeled and cubed
• 6 cloves garlic, peeled and lightly crushed
• 3/4 cup buttermilk or 3/4 cup 2% low-fat milk
• salt and pepper
• 2 eggs, lightly beaten

Instructions

1. In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.

2. Add onions and garlic; cook until softened.

3. Stir in flour, pepper, salt, thyme and savory.

4. Add broth, water, worcestershire sauce, bay leaf and carrots.

5. Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.

6. Stir in corn.

7. Add salt to taste.

8. Remove bay leaf.

9. Spread mixture in 11 x 7 baking dish.

10. let cool slightly.

11. Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.

12. Drain well and mash.

13. Beat in milk, salt and pepper.

14. Reserve 1 tbsp.

15. of beaten eagg; beat remainder into potatoes.

16. Spread over meat mixture; brush with reserved egg.

17. Bake in 400 oven for 29 minutes or until bubbling.