2 onions, diced
2 lb ground beef
4 carrots, diced
1/2 cup chicken, beef or vegetable broth
7-8 potatoes (I used Yukon gold)
2 egg yolks
Peel and quarter the potatoes, cover with water, add salt. Bring to a boil and simmer over medium.
Saute the onions over medium heat until soft and translucent and starting to brown.
Pull the ground meat apart in small pieces, add to the onions. Turn the heat to medium-high.
Saute, stirring, until no longer pink.
Add the spices, stir.
Add the carrots and peas.
Pour the broth over the meat and vegetables.
Simmer for 15-30 minutes, covered.
Pour into a pan, I use a 9x13 disposable aluminum pan.
Pour the water out of the potatoes, mash with two egg yolks.
Smooth the potatoes over the meat mixture.
Bake for 30-45 min, uncovered for the last 10 to crisp up the top.