Heat ground beef in a skillet for about 10 to 12 minutes over medium heat, until cooked. Drain off fat. Combine onions, carrots, Hood River Organic Garlic and rosemary. Add chicken or beef stock and simmer about 12 minutes until carrots are tender. Add green pepper. Let all the soup stock evaporate, and mix in the flour. Make sure filling is moist but not too wet, drain off liquid if needed.
Pour the pie mixture into an 8′ x 13″ by 2″ deep baking dish. Set aside while preparing the crust mixture.
To prepare crust:
Bring two quarts of water to a boil. Add potatoes and boil until tender. Add salt if desired. In a small skillet melt butter over low heat. Add Hood River Organic Garlic and stir frequently until the garlic is lightly brown.
Drain off the potatoes, and transfer back into pot. Add milk and garlic and blend with mixer until all the lumps are gone. Salt and pepper to taste.
Spread mashed potatoes over the meat mixture, making sure to cover the whole pie filling. Bake for 20 minutes, until crust is golden brown.