Russian Shepherd'S Pie

Directions

1. 1
   Peel potatoes; cut into chunks, put into saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes.
2. 2
   Drain and return to pan; remove from heat.
3. 3
   Add milk, butter and half of the salt and half of the pepper; mash with potato masher until smooth.
4. 4
   Stir in 1/4 cup of the flour and 1 of the eggs.
5. 5
   Meanwhile, in large nonstick fry pan, saute beef over medium high heat, breaking up with a wooden spoon, until no longer pink, about 5 minutes.
6. 6
   Drain off fat.
7. 7
   Add onions, mushrooms, caraway seeds and remaining salt and pepper; cook over medium heat, stirring, until onions are softened, 8 minutes.
8. 8
   Sprinkle with remaining flour; cook, stirring for 5 minutes.
9. 9
   Spread half of the potato mixture in 8 inch square glass baking dish.
10. 10
    Spoon meat mixture over top.
11. 11
    Top with remaining potato mixture.
12. 12
    Beat remaining egg; brush over potato mixture.
13. 13
    Sprinkle with cheese.
14. 14
    Bake in 350F degrees oven until topping is golden, 30 to 40 minutes.