2 large russet potatoes, peeled 1/2 cup milk 1/4 cup unsalted butter 1-1/2 teaspoons salt 1 Tablespoon minced garlic 1 pound ground beef 1-1/2 Tablespoons worcestershire sauce 4 teaspoons gf flour 1/2 cup onion, chopped 1/2 cup carrot, chopped 1/4 cup dry white wine 1/2 gf beef stock 1 cup frozen corn kernels
Place potatoes in a saucepan and cover potatoes with water. Bring to a boil, reduce to a simmer and cook until tender for about 40 minutes. Drain and place in a bowl. Mash with the milk and 2 tablespoons butter. Season with 1/2 teaspoon salt and set aside.
In a large skillet melt remaining butter medium heat. Add ground beef and garlic, cooking until meat has browned. Add remaininig salt and worcestershire sauce. Stir and sprinkle with 2 teaspoons flour and cook for 5 more minutes. Remove meat from pan, discarding grease.
Preheat oven to 350 degrees F.
To skillet add 1 tablespoon olive oil and heat over medium heat. Add onion and carrots, cooking for 5 minutes. Sprinkle with remaining flour and add wine and stock, scraping bottom of pan to loosen browned bits. Cook until liquid has reduced by half. Return beef skillet along with corn, cooking for another 5 minutes.
Butter a large casserole dish and spread beef mixture over bottom. Top with mashed potatoes, smoothing top. Bake for 40 minutes. Serve immediately.