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SHEPHERD'S PIE

1 lb leftover roast beef
2 T butter/margerine
1 c onions, finely chopped
1/2 c carrots, finely chopped
1/2 c celery, finely chopped
2 T parsley, finely chopped
3 T flour
2 T tomato paste
1/2 c wine, white, dry
1 1/2 c chicken stock
1 ts Worcestershire sauce
pepper
1 c corn kernels (fresh or frozen), cooked
2 c potatoes, mashed
1/2 c cheddar, sharp, 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.

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