Shepherd's Pie

1 1/2 pounds lean ground beef or left over roast
1 cup chopped onions
2 garlic cloves, minced
1/4 cup + 1 tbls rice flour
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp sea salt
1/2 tsp pepper
10 oz can beef broth (1 ¼ cups)
1/2 cup water
3 tsp Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrots
1/2 cup broccoli florets cut into small pieces (I often use organic frozen so it is always available)
1/2 cup frozen peas (optional)

Garlic mashed potatoes (or use regular mashed potatoes)
2 lbs potatoes (5-6 medium peeled and cubed)
6 garlic cloves peeled and lightly crushed (optional)
1/4 cup milk alternative, or enough to make creamy
sea salt and pepper to taste
1/2 tsp sea salt
1/4 cup kerry gold butter

Prepare Filling:
Using large non-stick frying pan cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and Garlic. Cook until softened. Stir in flour, salt and pepper, thyme and savory. Add water, broth, Worcestershire sauce, bay leaf, carrots, and broccoli. Simmer, stirring occasionally for about 20 minutes or until quite thick and carrots are tender. Remove bay leaf. Spread mixture in a deep casserole dish and let cool slightly.

Prepare Mashed Potatoes:
Place potatoes in a saucepan with the garlic and cover with water. Add salt, bring to boil. Simmer gently until tender. Drain well and mash. Beat in milk alternative, salt and pepper. Alternatively you can use regular mashed potatoes using butter, milk alternative, salt, and pepper.

Spread potato mixture over meat.

Bake at 350 for 40 to 45 minutes.