Russian Shepherd'S Pie - cooking recipe

Ingredients

6 potatoes, about 2 pounds
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
2 eggs
1 lb ground beef (I use extra lean)
2 onions, thinly sliced
1 1/2 cups sliced mushrooms, about 4 ounces
1/2 teaspoon caraway seed
1/2 cup shredded cheddar cheese

Preparation

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.