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SHEPHERD'S PIE

2 lb ground beef, lean
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup corn, fresh or frozen
2 garlic cloves, minced
Salt, to taste
Pepper, to taste
2 Tsp nutmeg
8 oz beef broth
2 Tbsp. butter, mixed with 2 Tbsp. flour
2 lb potatoes, cooked and mashed
butter

Cook ground beef in frying pan until brown. Add onion, carrots,
celery, garlic, salt, pepper and nutmeg. Lower heat and cook for
10 minutes or until vegetables are wilted. Add beef broth, bring
to a boil. Stir in enough of the butter/flour roux to make a thick
gravy to bind the filling. Pour into large shallow baking pan and
cool. The filling should be about 1 1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with
the hot mashed potatoes. smooth potatoes evenly, brush surface
with butter. Bake at 325 F for 35 - 40 minutes.

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