Recipe - Pimbletts Shepherds Pie

POTATO TOPPING
6 md Potatoes, peeled, quartered
One fourth cup Milk
1 tablespoon Butter
pn Nutmeg (generous pinch)
Salt and pepper

FILLING
2 tablespoon Olive oil
2 md Onions, chopped
1 tablespoon Finely chopped parsley
1 teaspoon Dried thyme
1 teaspoon Dried sage
1 pound Ground beef
One fourth cup Water
2 md Carrots, finely chopped
2 tablespoon Allpurpose flour
1 Beef bouillon cube
1 teaspoon Granulated sugar
1 teaspoon Ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper

For topping, place potatoes in large saucepan of cold, salted water. Bring
to boil, then simmer partially covered 20 minutes or until very tender.
Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes
until smooth and fluffy. Keep warm.

For filling, heat oil in large skillet over medium heat. Add onions,
parsley, thyme and sage. Cook 5 minutes or until onions have softened
slightly. Add beef and water to pan, stirring frequently to break up meat;
cook until no longer pink, about 3 to 5 minutes. Stir in carrots; cover,
reduce heat and cook 15 minutes, stirring occasionally.

Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard,
worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and
discard any fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches
square. Spread potato mixture on top. Score topping using prongs of fork.
Bake in preheated 350 degrees F oven 30 to 40 minutes, until potatoes are
golden brown on top and filling is hot.

From Pimblett's Restaurant, 263 Gerrard St. E., Toronto, Ontario.

Source: Toronto Star, 08/17/94

From the recipe files of Rosanne Troxel, Lenexa, Kansas
troxelinkc@worldnet.att.net
Posted to MMRecipes Digest V3 #297

Date: Tue, 29 Oct 1996 20:54:58 0600

From: Troxels troxelinkc@worldnet.att.net