*  Exported from  MasterCook II  *
 
                               Shepherd’s Pie
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Leftovers                        Savory Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         Leftover Roast Beef
    2      Tablespoons   Butter Or Margarine
    1      Cup           Onion -- finely chopped
      1/2  Cup           Carrot -- finely chopped
      1/2  Cup           Celery -- finely chopped
    2      Tablespoons   Parsley -- finely chopped
    3      Tablespoons   Flour
    2      Tablespoons   Tomato Paste
      1/2  Cup           White Wine -- dry
    1 1/2  Cups          Chicken Stock
    1      Teaspoon      Worcestershire Sauce
                         Pepper -- to taste
    1      Cup           Corn Kernels (Fresh Or Frozen) -- cooked
    2      Cups          Mashed Potatoes
      1/2  Cup           Sharp Cheddar Cheese -- 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.
 
 
 
 
 
 >From the files of billspa@ix.netcom.com
 
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