Ingredients:

• 1 1/2 lb lean ground beef
• 1 cup onion, chopped
• 1 large clove garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef stock
• 1/2 cup carrots, finely chopped
• 1 cup frozen peas
• 1 can creamed corn (10 oz/280 g)
• 1 tsp salt
• pepper
• 5 or 6 potatoes, peeled and quartered
• 1 cup milk
• 2 tbsp butter

1. In a large saucepan or skillet, cook ground beef, stirring to break it up. Drain any excess fat. Add onion and garlic; cook until softened.
   
   
2. Stir in flour; cook, stirring for 1 minute; add stock and carrots. Cook, stirring often until mixture thickens. Cover and simmer until carrots are tender, about 10 minutes. Add peas, creamed corn, 1/2 tsp salt and pepper to taste.
   
   
3. Spread meat mixture in a 12 cup baking dish.
   
   
4. Meanwhile, cook potatoes in boiling salted water for about 15 minutes or until tender; drain and mash. Beat in milk, butter, remaining 1/2 tsp/2 mL salt and pepper to taste, adding extra milk, if necessary to make the potatoes fluffy.
   
   
5. Spread potato mixture evenly over meat mixture. Bake in 375°F (190°C) oven for 30 to 45 minutes or until potatoes are golden and filling is bubbly. Makes 6 servings.