Shepherd's Pie With Garlic Potato Topping

I had a favorite recipe for Shepherds Pie that I have misplaced. I searched recipe sites like crazy trying to find it, or one similar to it, and this is what i came up with. Mine was not a garlicky topping but very similar in the fact that you beat egg into the topping(and a little cheddar cheese) and i would top it with a little bit of fine, dry breadcrumbs and a shake of parmesan once i spread it over the meat layer.If you are not a garlic fan you could probably just leave it out. Sometimes i would spread a can of cream corn over the meat layer,however this recipe calls for corn kernels to be mixed right in,you could probably still do either.My recipe also called for the thyme & savory which i like the flavor of. This recipe was credited to "New Canadian Basics"

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs ground beef
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon savory
• 2  cups  beef stock (my original recipe called for consomme)
• 2  teaspoons Worcestershire sauce
• 1  bay leaf
• 1⁄2 cup  finely diced carrot
• 1⁄2 cup corn kernel

• Topping

• 5 -6  medium potatoes
• 6  garlic cloves, peeled & lightly crushed
• 3⁄4 cup 2% low-fat milk or 3⁄4 cup buttermilk
•  salt & pepper
• 1  egg, slightly beaten

Directions

1. Brown ground beef,drain fat.
2. Add onions& garlic,cook until softened.
3. Stir in flour,salt,pepper,thyme& savory.
4. Add stock,worcestershire,bay leaf,& carrots.
5. Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
6. Stir in corn.
7. Add salt to taste, remove bay leaf.
8. Spread in 11x7 baking dish,let cool slightly.
9. For the topping: In boiling salted water,cook potatoes with garlic until tender.
10. Drain well and mash,beat in milk,salt& pepper.
11. Reserve 1 tbsp beaten egg,beat remainder into potatoes.
12. Spread over meat mixture (easiest if you start from edges).
13. Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
14. Bake at 400 for 20 minutes or until filling is bubbling.