Shepherd's Pie

* Exported from MasterCook II *

Shepherd's Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Leftovers Savory Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Leftover Roast Beef
2 Tablespoons Butter Or Margarine
1 Cup Onion -- finely chopped
1/2 Cup Carrot -- finely chopped
1/2 Cup Celery -- finely chopped
2 Tablespoons Parsley -- finely chopped
3 Tablespoons Flour
2 Tablespoons Tomato Paste
1/2 Cup White Wine -- dry
1 1/2 Cups Chicken Stock
1 Teaspoon Worcestershire Sauce
Pepper -- to taste
1 Cup Corn Kernels (Fresh Or Frozen) -- cooked
2 Cups Mashed Potatoes
1/2 Cup Sharp Cheddar Cheese -- grated

Cut the meat into 1/4" 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 F. 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.





>From the files of billspa@ix.netcom.com

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