Entrée Pies: Shepherds Pie 18 by Recipe Cottage

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	Shepherds Pie 18

		Shepherd's Pie Servings: 6 1 lb beef / lamb / veal & pork, mixed 3 T butter or oil 1 1/4 c stock / gravy / meat jelly 1 can tomato paste 1 1/2 t wine vinegar 2 lb potatoes 3 oz butter 1 T grated parmesan 5 oz chopped onion 3 cloves garlic, (peel, chop) 1 t flour or cornstarch 1 T Worcestershire sauce thyme salt pepper cayenne 1 c milk 1 T grated dry cheddar Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat. Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste. Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven. Once the dish looks an appetizing golden color, it can wait a while in a low oven without coming to any harm.