Shepherd's Pie from Best of the Best of Bridge

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1.5 lbs lean ground beef
1 cup chopped onions
2 garlic cloves, minced
1/4 cup flour
salt and pepper to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz can beef broth
1/2 can water
2 tsp worchestershire sauce
1 bay leaf
1/2 cup finely diced carrots
1/2 cup frozen corn
(and 1/2 cup peas, I think)
 (I also added a dash of red wine, and a dash of hot sauce)

Garlic Mashed Potatoes
2 lbs potatoes (5-6 medium) peeled and cubed
6 garlic cloves peeled and lightly crushed
3/4 cup buttermilk or 2% milk
salt and 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, worchestershire, bay leaf, and carrots, stirring occasionaly, for about 20 minutes or until quite thick and carrots are tender. Stir in corn (and peas). Spread mixture in a deep casserole, let cool slightly (why though?)

To make garlic mashed potatoes:
Place potatoes in saucepan with garlic and cover with water, add salt. Bring to boil and gently simmer until tender. Drain well and mash. Beat in buttermilk, salt, pepper, and most of the egg (you're supposed to reserve 1 tsp to brush over the top if you want). Spread potato mixture over the beef and put back in the oven for about 40 minutes.

Real good!

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