SHEPHERD'S PIE
(three tasty versions we've tried)
1 lb ground beef
1 medium onion, finely chopped
1 small clove garlic (optional)
salt and pepper to taste
pinch of thyme and savory
3 tbsp flour
1 packet beef gravy mix OR 1 10 oz can beef broth
2 cups water with beef gravy mix OR 1 cup water with beef broth
dash of Worcestershire sauce
2 medium carrots, diced small or grated
3 medium potatoes/about 2 cups mashed
1 egg, lightly beaten
1/2 cup milk
1/2 cup grated cheese, Cheddar or Swiss
1 or 2 tbsp grated Parmesan cheese
1 or 2 tbsp buttered breadcrumbs
Cook ground beef lightly, stirring with a fork to break it up.
Drain excess fat.
Add onion and garlic; cook until softened.
Stir in seasonings and flour.
Add mix or broth, water (1 or 2 cups), Worcestershire and carrots.
Simmer, partially covered, about 20 minutes, stirring often, until fairly thick and carrots are tender. Add salt and pepper to taste.
Spread in a 1 quart baking dish about 2" deep.
Allow to cool slightly.
Meanwhile, boil potatoes in salted water, and mash.
Reserve 1/2 of the egg for brushing on top.
Beat milk, Swiss cheese and rest of egg into the potatoes.
Spread carefully over the meat mixture (easiest if you start from the edges).
Brush with reserved egg.
Sprinkle with Parmesan cheese and breadcrumbs or wheat germ.
Bake in 400F oven about 15 minutes or until golden.
SHEPHERD'S PIE (2)
2 cups cut up leftover cooked
roast beef
2 cups leftover gravy
1 cup sliced cooked carrots (optional)
1/2 cup cooked peas (optional)
1 small onion, finely chopped (optional)
salt and pepper
1 egg yolk
2 cups leftover mashed potatoes
Combine beef, gravy and vegetables. Heat.
Season to taste with salt and pepper.
Pour into 2 quart (2-1/2 L) casserole.
Beat egg yolk into potatoes and top casserole spooned lightly on top.
Bake in pre-heated hot oven, 425F/225C, until potatoes are browned and gravy bubbles.
About 25 minutes.
SHEPHERD'S PIE (3)
1 lb lean ground beef 500 g
1 medium cooking onion, chopped
pinch dried basil
1 bay leaf
salt and pepper to taste
1 cup beef gravy 250 ml
2 cups mixed frozen corn and green peas 500 ml
1/2 cup grated carrots 125 ml
Topping:
6 medium potatoes, peeled
3 tbsp margarine/butter 50 ml
1 tsp salt 5 ml
1/3 cup milk or cream 75 ml
1/8 tsp paprika 0.5 ml
Preheat oven to 400F/200C.
Brown beef in heavy frying pan and drain excess fat.
Add onion, basil, bay leaf, salt, pepper and gravy.
Simmer uncovered for 15 minutes.
Boil potatoes until tender, drain and mash with margarine/butter, salt and milk.
To beef mix, add corn/pea mix and carrots and pour into baking dish.
Top with mashed potato mixture and sprinkle with paprika.
Bake 15 to 20 minutes, until potatoes are lightly browned.