Yield: 6 servings
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2 pounds potatoes, pared and cut into eighths
2 teaspoons salt
4 tablespoons (1/2 stick) margarine
1 tablespoon oil
2 large onions,chopped (2 cups)
1 cup carrots, finely chopped
1 clove garlic, finely chopped
1 teaspoon sage, crumbled
1/2 pound lean ground beef
2 tablespoons flour
1 cup beef broth
1/2 teaspoon pepper
3 tablespoons tomato paste
1 package (10 ounces) frozen peas, partially thawed
1/4 cup heavy cream
1/2 teaspoon nutmeg
2 eggs
nutmeg (optional)

Cooking time: 45 minutes
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Preheat oven to 375 degrees.

Cook potatoes in boiling water with 1/2 teaspoon of the salt in a medium-size saucepan for 15-20 minutes or until tender; drain well; keep warm.
Melt 1 tablespoon of the margarine with the oil in a large skillet over medium heat.
Stir in onion and carrot; saute, stirring, until lightly browned, about 10 minutes.
Add garlic and sage; saute 1 minutes longer.
Crumble beef into the skillet; cook until no longer pink.
Drain off excess fat.
Stir in flour until well combined.
Add broth, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the tomato paste; stir until well blended.
Fold in paritally thawed peas; cook, stirring occasionaly, until thickened.
Pour into an ungreased 8 X 8 X2 inch square baking dish, spreading evenly.
Mash the potatoes.
Beat in cream, nutmeg and remaining margarine, salt and pepper until smooth and fulffy.
Beat in eggs, one at a time.
Spoon over meat filling, spreading evenly; make sure potatoe touches all sides of the dish.

Bake for 45 minutes or until top is puffed and golden.

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