Shepard's Pie

6 medium potatoes, peeled, quartered
1/4 cup milk
1 tbsp butter
generous pinch nutmeg
salt & pepper
2 tbsp olive oil
2 medium onions chopped
1 tbsp fimely chopped parsley
1 tsp each, dried thyme, sage
1 lb lean ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tbsp all purpose flour
1 beef bouillon cube
1 tsp granulated sugar
1 tsp ketchup, dijon mustard, worcestshire sauce
salt & pepper

Makes 4 servings.

For topping. place potatoes in large saucepan of cold, salted water. Bring to
a boil then simmer partially covered 20 minutes or until very tender. Drain.
Add milk, butter, nutmeg,k salt & pepper to taste. Mash potatoes until smooth
and fluffy. Keep warm.

For filling. Heat oil in large skillet over medium heat. Add onions, parsley,
thyme and sage. Cook 5 minutes or until onions have softened slightly. Add
beef and water to pan stirring frequently to break up meat, cook until no
longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring
occasionally.

Stirring continously add flour, bouillon cube, sugar, ketchup, mustard,
worcestshire sauce, salt & pepper to taste. Cook 5 minutes, skim and discard
fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
Spread potato mixture on top. Score topping using the prongs of fork.

Bake in preheated 350F oven 30 to 40 minutes until potatoes are golden brown
and filling is hot.