IRISH SHEPHERD'S PIE

2 lb lean ground beef
1 cup onion; diced
1 cup carrots; diced
1 cup celery; diced
1 1/2 cup corn; fresh or frozen
2 garlic clove; minced
salt to taste
pepper to taste
1/2 ts nutmeg
8 oz beef broth
2 tb butter; mixed with
2 tb flour
2 lb potatoes; cooked and mashed
butter

Cook ground beef in frying pan until brown.

Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted.

Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter.

Bake at 325 degrees F for 35-40 minutes.