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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.

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