Favourite Shepherd's Pie
Favourite Shepherd's Pie recipe
Yield
6 servingsPrep
½ hrsCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
roast beef
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | cup |
onions
finely chopped |
|
| ½ | cup |
carrots
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
tomato paste
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
|
black pepper
to taste |
*
|
||
| 1 | cup |
corn
cooked |
|
| 2 | cups |
mashed potatoes
|
|
| ½ | cup |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pound |
roast beef
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 237 | ml |
onions
finely chopped |
|
| 118 | ml |
carrots
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
tomato paste
|
|
| 118 | ml |
white wine
dry |
*
|
| 355 | ml |
chicken broth
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
corn
cooked |
|
| 473 | ml |
mashed potatoes
|
|
| 118 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
Cut the meat into ¼ inch cubes. There should be about 3 cups.
Set aside. Heat the butter in a saucepan and add onions, carrots, celery and parsley. Cook, stirring, until the onions are wilted.
Sprinkle with flour and stir with a wire whisk. Add the tomato paste, wine, stock, Worcestershire sauce and pepper, stirring rapidly with the whisk.
Let simmer 10 minutes and stir in the cubed meat and the corn. Cook 5 minutes longer.
Preheat the oven to 350℉ (180℃).
Put the meat and sauce in a seven -cup baking dish or casserole. Outfit a pastry bag with a round pastry tube- -No. 7 or 8--and spoon mashed potatos into the bag. (No need for this really. You can just spread the potatoes nicely with a spoon/butter knife etc.)
Pipe the potatoes neatly and evenly on top of the meat mixture, covering it completely. Sprinkle evenly with cheese and place the dish in the oven.
Bake 30 to 45 minutes, or until the dish is piping hot throughout and the cheese is melted. If necessary, run the dish briefly under the broiler to glaze the top.
