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Shepherd's Pie

1 1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
pinch each dried thyme and savory
salt and pepper
1/4 cup all-purpose flour
2 cups beef stock
1 tsp Worcestershire sauce
2 medium carrots, diced small
4 large potatoes
3/4 cup milk
1 egg, lightly beaten

In large skillet, cook ground beef lightly, stirring with fork to
break it up. Drain any excess fat. Add onion and garlic; cook
until softened. Stir in thyme, savory and a little salt and pepper.
Stir in flour. Add stock, Worcestershire sauce and carrots. Simmer
partially covered, about 20 minutes, stirring often, until fairly
thick and carrots are tender. Add salt and pepper to taste, if

Spread meat mixture in 10-cup baking dish. Let cool slightly.

Meanwhile, boil potatoes in salted water until tender; drain and
mash. Beat in milk. Reserve half of egg for brushing on top; beat
rest of egg into potatoes. Spread potato mixture carefully over
meat mixture (easiest if you start from edges). Brush with remaining
egg. Bake in 400 F oven for about 15 minutes or until bubbling
hot and topping is golden. Makes about 6 servings.

They suggest serving it with pickled onions (the English kind) and
fresh crusty bread which sounds about right to me.


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