Place potatoes in large saucepan of cold, salted water. Bring to a
boil then simmer partially covered 20 minutes or until very tender.
Drain. Add milk, butter, nutmeg, salt & pepper to taste. Mash
potatoes until smooth and fluffy. Keep warm.
For Filling:
Heat oil in large skillet over medium heat. Add onions, parsley,
thyme, and sage. Cook 5 minutes or until onions have softened
slightly. Add beef and water to pan stirring frequently to break up
meat, cook until no longer pink. Stir in carrots, cover, reduce heat
and cook 15 minutes stirring occasionally.
Stirring continously add flour, bouillon cube, sugar, ketchup,
mustard, worcestshire sauce, salt & pepper to taste. Cook 5 minutes,
skim, and discard fat.
Place meat mixture in buttered ovenproof casserole dish about 9"
square. Spread potato mixture on top. Score topping using the prongs
of fork.
Bake in preheated 350 F oven 30 to 40 minutes until potatoes are
golden brown and filling is hot.
