Shepherd's Pie

Makes 8 servings

2 lbs potatoes, peeled, diced
3 tablespoons butter
3 tablespoons milk (approximate)
salt, to taste
fresh ground pepper, to taste
2 medium onions, chopped
2 lbs lean ground beef
2 large carrots, thinly sliced
1 cup fresh mushrooms, thinly sliced
1 teaspoon Worcestershire sauce
1 (14 1/2 ounce) can beef broth
1 tablespoon cornstarch
1/8 teaspoon nutmeg
paprika (optional)

1)Preheat oven to 400�F.

2)Cook potatoes in boiling salted water until tender, about 20 minutes.

3)Drain potatoes and mash; add 2 tbsp of the butter and enough milk to have a firm but not runny consistency.

4)Season potatoes with salt and pepper to taste.

5)Heat 1 tbsp butter in saut� pan; add onion, and saut� for 5 minutes.

6)Add ground beef, and cook until beef is lightly browned; drain off any excess fat.

7)Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp water to keep beef from drying out, as needed.

8)Add Worcestershire sauce.

9)Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.

10)Add nutmeg.

11)Remove from heat.

12)Place meat mixture into oven proof casserole dish; cover with mashed potatoes.

13)Sprinkle with paprika if you like.

14)Bake at 400�F for 25-30 minutes, or until potatoes are light golden.

15)Serve.