Entrée Pies: Shepherds Pie 11 by Recipe Cottage

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	Shepherds Pie 11

		Shepherds Pie 1 1/5 lb cold cooked meat 1 onion 1 carrot 1 oz butter 1 tbspn flour 3/4 cup water 1 chicken stock (boullion) cube 1 tbspn tomato sauce (ketchup) 2 tspns worcestershire sauce 1 tspn soy sauce salt, pepper 1 1/5 lb potatoes extra butter 1/4 cup milk 1 egg yolk Cook and mash potatoes with butter and milk. Mince together meat, carrot and onion and set aside. In small saucepan, melt butter, add flour and stir over medium heat till brown. Remove from heat, stir in water slowly. Add stock cube, sauces, and salt & pepper to taste. Return to heat and bring to boil, stirring, then remove from heat and stir into the meat till well combined. Place meat mixture in greased casserole dish, then spread potatoes over meat mixture and brush with egg yolk. Cook uncovered in a moderate oven for 30 mins or till golden brown. Note: I've added and substitued other minced vegetables - zucchini and celery work well - according to what's on hand.