POTATO TOPPING:

6 medium potatoes, peeled and quartered
1/4 cup milk
1 tbsp. butter
pinch nutmeg (generous pinch)
salt and pepper

Place potatoes in large saucepan of cold, salted water. Bring to boil, then simmer partially covered 20 minutes or until very tender.

Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.

FILLING:

2 tbsp. olive oil
2 medium onions, chopped
1 tbsp. finely chopped parsley
1 tsp. dried thyme
1 tsp. dried sage
1 lb. ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tbsp. all-purpose flour
1 beef bouillon cube
1 tsp. sugar
1 tsp. ketchup (Hunts)
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
salt and pepper

Preheat oven to 350°F.

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, about 3 to 5 minutes. Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally.

Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and discard any fat.

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

Bake at 350°F for 30 to 40 minutes or until potatoes are golden brown on top and filling is hot.

Serving Size: 4