Shepherd's Pub Pie

Since we are not big on corned beef, this is our St. Patrick's Day meal and I always make the green potatoes. I serve this with Caraway Bread and for dessert we have Pistachio Cake. Since my husband's part Irish we have to do something special!!!

3 large potatoes, cut in pieces for boiling

2 garlic cloves peeled or 1 teaspoon chopped garlic in a jar

2 tablespoons butter or margarine

1/2 cup milk or 1/2 & 1/2

Salt and pepper to taste

1/2 tablespoon parsley or cilantro flakes

1 1/2 pound ground beef (could also use ground lamb)

1 medium onion

3/4 cup diced carrots

1/2 cup celery

2 tablespoons flour

1 teaspoon thyme

1/2 teaspoon crushed rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

Nutmeg, to taste

1 cup beef broth

Preheat oven to 375 degrees.  Boil potatoes and garlic in water to cover until potatoes are soft, about 20 minutes.  While potatoes are boiling, in a skillet over medium high heat, saute ground meat, onion, carrot and celery until meat is no longer pink.  Stir flour through evenly.  Add broth and reduce heat to simmer.  Add thyme, rosemary, salt, pepper and nutmeg.  Simmer for about 5 minutes stirring a few times.  While meat is simmering, drain potatoes and put in mixer bowl.  Add butter, milk or cream, parsley or cilantro flakes, and salt and pepper to taste.  Mix until smooth and fluffy.  Add green food coloring if desired for St. Patrick's Day.  Spoon meat filling into a 9 inch deep dish pie pan or a casserole dish.  Spread potatoes over meat.  Swirl tops of potatoes with tines of a fork to add peaks.  Bake for 35 to 40 minutes.  Makes 6 servings.