Shepherd's Pie

In large skillet, cook ground beef lightly, stirring with fork to break it up.  Drain fat.  Add onion and garlic. Cook until softened. Stir in parsley and a little salt and pepper.  Stir in cornstarch.  Add 2 cups of water, bullion cubes, Worcestershire sauce and carrots. Simmer partially covered about 20 minutes stirring often, until fairly thick and carrots are tender. Add salt and pepper to taste, if needed. Spread meat mixture in 10 inch baking dish.  Let cool slightly.

Meanwhile, boil potatoes in salted water until tender; drain and mash. Beat in milk. Reserve half of egg for brushing on top; beat rest of egg into potatoes. Spread potato mixture carefully over meat mixture (easiest if you start from edges).  Brush top with remaining egg.  Bake in 400 F oven for about 15 minutes or until bubbling hot and top is golden.

Serve with and fresh crusty bread or baguettes.