Shepherd'S Pie - cooking recipe

Ingredients

2 lbs potatoes, peeled,diced
3 tablespoons butter
3 tablespoons milk (approximate)
salt
fresh ground pepper
2 medium onions, chopped
2 lbs lean ground beef
2 large carrots, thinly sliced
1 cup fresh mushrooms, thinly sliced
1 teaspoon Worcestershire sauce
1 (14 1/2 ounce) can beef broth
1 tablespoon cornstarch
1/8 teaspoon nutmeg
paprika (optional)

Preparation

Preheat oven to 400 degrees F.
Cook potatoes in boiling salted water until tender, about 20 minutes.
Drain potatoes and mash
add 2 tbsp. of the butter and enough milk to have a firm but not runny consistency.
Season potatoes with salt and pepper to taste.
Heat 1 tbsp. butter in saute pan; add onion, and saute for 5 minutes.
Add ground beef, and cook until beef is lightly browned; drain off any excess fat.
Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp. water to keep beef from drying out, as needed.
Add Worcestershire sauce.
Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.
Add nutmeg.
Remove from heat.
Place meat mixture into ovenproof casserole dish; cover with mashed potatoes.
Sprinkle with paprika if you like.
Bake at 400 degrees for 25-30 minutes, or until potatoes are light golden.
Serve.