Cottage Pie (Shepards Pie)

1 pound russet potatoes, peeled, cut in half
5 tablespoons unsalted butter
1 pound lean ground beef
1 small onion, chopped
4 garlic cloves, minced
2 tablespoons all purpose flour
3/4 cup campbells double beef broth
1/4 cup chopped fresh parsley
1 medium carrot, sliced
1 tablespoon Worcestershire sauce
1/2 teaspoon dried marjoram


Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.

Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. beef broth, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.

Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.