2 lbs ground beef, or chopped steak
2 onions, chopped
2 leeks, chopped, optional
2 carrots, chopped
2 T flour
2 cups beef stock or broth
1 T dried parsley
1 tsp sage
1 tsp ground thyme
salt and pepper, to taste
1/2 cup frozen peas, optional
6 potatoes, peeled, boiled, and mashed
3 T milk
6 T butter, divided
Cook meat in skillet over medium heat. Add onions, leeks, and carrots. Saute until vegetables are slightly tender. (If dry you could add 2 T butter at this point).
Add flour, stir in and cook about 1 minute.
Stir in beef stock, parsley, thyme, salt and pepper. Bring to a simmer.
Continue cooking about 5 minutes, or until gravy thickens. Add peas, if using.
Spread in casserole dish. Stir in milk and 3 T of the butter to potatoes.
Spread potatoes on top of casserole, careful to seal the edges all around with the potatoes.
Score potatoes with a fork if desired, and dot with remaining 3 T butter.
Bake at 375 degrees for about 30 minutes, until potatoes are golden.