Shepherd's Beef Pie

1 lb ground beef
1 1/2 cup beef broth, divided
1 t salt
2 bay leaves
2 whole cloves
1/2 t thyme leaves
1 cup sliced carrots
1 cup sliced mushrooms
1 small box frozen peas
1 cup diced celery
1 cup diced onions
1 1/2 T flour
1 lb peeled, cooked potatoes, mashed
1 1/2 T butter
1/2 cup milk
4 oz grated cheddar cheese
1 T chopped chives

Preheat oven to 375.

Brown ground beef in a medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery, and onions. Simmer until vegetables are just tender.

In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minutes longer.

In a small bowl, combine potatoes with butter, stir in milk. Mash.

Transfer the meat and vegetable mixture to a baking dish. Add mashed potatoes on top of the meat and vegetables, covering the mixture entirely. Add grated cheese and chives on top of potatoes. Bake at 375 degrees for 10 minutes or until heated through, then broil 1 to 2 minutes or until potatoes are lightly browned.

Source: cooks.com