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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.

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