Shepherd's Beef Pie (Or Cottage Pie)

1lb ground beef
1 1/2 c chicken broth (I usually make my own by boiling the bones of our leftover chickens and freezing the broth in cup increments)
1 tsp salt
2 bay leaves
2 whole cloves
1/2 tsp thyme leaves
1 c sliced carrots
1 c sliced mushrooms
1 sm box (or bag) frozen peas
1 c diced celery
1 c diced onions
1 Tablespoon plus 1 teaspoon GF all purpose flour (I use either Bob's Red Mill GF AP flour or a mixture of 1/2 oat flour and 1/2 barley flour)
1 lb peeled, cooked potatoes
1/2 cup rice milk
4 oz goat cheddar cheese or Kasseri (Greek sheep cheese) grated (optional, but makes a nice topping)
1 tablespoon chopped chives

Brown ground beef in 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 minues longer.

In a small bowl, add milk to potatoes and mash. You may need to add more milk to compensate not using butter.

Transfer the meat, veggies, etc to a pie dish (or square brownie pan). Add mased potatoes on top of meat mixture, covering entirely. Add cheese and chives. Bake at 375 for 10 minutes or until heated through, then broil 6" from heat 1-2 minutes until potatoes are lightly browned. Makes 4 servings. Freezes well!