SHEPHERD'S PIE

1 1/2 lbs. Ground beef or lamb
1 Cup Yellow onion - chopped
2-3 Garlic cloves - chopped
1/2 tsp. Sage
1/2 tsp Thyme
1/2 tsp. Rosemary (optional)
4 Tbls. Butter or vegetable oil
2 Tbls. Flour
1 Cup Beef stock
Salt and pepper to taste
4 Cups Mashed potatoes

Melt butter in a large skillet and stir in the flour. Cook for a few minutes stirring until mixture is smooth and blended. Slowly stir in the beef broth and continue cooking and stirring until gravy is thickened, about 5 to 8 minutes. (If you are in hurry, use a prepared gravy). Add the rest of the ingredients, except the mashed potatoes, and stir to mix well. Put mixture into a 2 quart casserole and spread the mashed potatoes evenly on top of the casserole.
Bake in a preheated 375 degree oven for 40-45 minutes or until meat is bubbling hot, and the mashed potatoes are browned.

Variations: add 1-2 cups of other cut-up vegetables, such as corn, green beans, carrots, etc. You may have to use a larger casserole dish to accommodate the extra ingredients, though!