Prize Winning Shepherd's Pie
Prize Winning Shepherd's Pie recipe 96
peeled, seeded, chopped
prefer veal stock if possible
salt and black pepper
Grind roast beef. Brown meat in butter and oil.
Stir in onion and garlic and cook until onion starts changing.
Stir in mushrooms and cook until liquid has evaporated.
Season with salt and pepper.
Stir in flour and cook 1 minute.
Add cognac and cook over high heat until it evaporates.
Add wine and cook until wine has evaporated.
Stir in tomato, broth and thyme. Bring to a boil and simmer covered for 1½ hour, adding more broth if needed.
Add Worcestershire and cook 10 minutes. Set aside.
Cook potatoes in their skin. Let cool a little.
Peel potatoes, mash them adding butter, milk, salt, pepper and nutmeg.
Place prepared meat in a baking dish. Spread potatoes on top.
Brush top with egg yolk.
Bake in 350℉ (180℃) oven for ½ an hour or until top is golden.