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1
In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
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2
Add onions and garlic; cook until softened.
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3
Stir in flour, pepper, salt, thyme and savory.
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4
Add broth, water, worcestershire sauce, bay leaf and carrots.
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5
Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
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6
Stir in corn.
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7
Add salt to taste.
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8
Remove bay leaf.
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9
Spread mixture in 11 x 7 baking dish.
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10
let cool slightly.
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11
Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
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12
Drain well and mash.
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13
Beat in milk, salt and pepper.
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14
Reserve 1 tbsp.
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15
of beaten eagg; beat remainder into potatoes.
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16
Spread over meat mixture; brush with reserved egg.
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17
Bake in 400 oven for 29 minutes or until bubbling.
