Russian Shepherd's Pie

DIRECTIONS

• Peel potatoes; cut into chunks, put into saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes.
• Drain and return to pan; remove from heat.
• Add milk, butter and half of the salt and half of the pepper; mash with potato masher until smooth.
• Stir in 1/4 cup of the flour and 1 of the eggs.
• Meanwhile, in large nonstick fry pan, saute beef over medium high heat, breaking up with a wooden spoon, until no longer pink, about 5 minutes.
• Drain off fat.
• Add onions, mushrooms, caraway seeds and remaining salt and pepper; cook over medium heat, stirring, until onions are softened, 8 minutes.
• Sprinkle with remaining flour; cook, stirring for 5 minutes.
• Spread half of the potato mixture in 8 inch square glass baking dish.
• Spoon meat mixture over top.
• Top with remaining potato mixture.
• Beat remaining egg; brush over potato mixture.
• Sprinkle with cheese.
• Bake in 350F degrees oven until topping is golden, 30 to 40 minutes.