A comforting and flavorful dish featuring a savory beef filling topped with creamy herb-infused mashed potatoes.
Cook the ground beef in a large skillet over medium heat until browned, breaking it up as it cooks.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Add the chopped onion and minced garlic to the skillet and cook until softened.
Stir frequently to prevent the garlic from burning.
Stir in the flour, pepper, salt, thyme, and savory, cooking for a minute to combine.
Cooking the flour helps remove its raw taste.
Pour in the beef broth, water, Worcestershire sauce, and add the bay leaf and diced carrots. Simmer until thickened and carrots are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Mix in the corn kernels and adjust seasoning with salt if needed. Remove the bay leaf.
Taste the filling and adjust the seasoning to your preference.
Transfer the filling to a baking dish and let it cool slightly.
Cooling the filling slightly helps the mashed potatoes spread more easily.
Boil the potatoes and garlic in salted water until tender. Drain and mash.
Use a potato masher or ricer for a smooth texture.
Mix the mashed potatoes with buttermilk, milk, and beaten egg, reserving a small amount of egg for brushing.
The egg helps create a golden crust when baked.
Spread the mashed potatoes over the filling in the baking dish and brush with the reserved egg.
Use a fork to create a decorative pattern on the mashed potatoes.
Bake in a preheated oven at 400°F (200°C) until bubbling and golden on top.
Place the dish on a baking sheet to catch any drips.
Let the pie rest for a few minutes before serving.
Resting allows the layers to set, making it easier to serve.
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