*  Exported from  MasterCook  *
 
                          Shepherd’s Pie  Nov. 87
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Courses                     Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lb            roast beef
    2      large         onions -- finely chopped
    1      clove         garlic -- minced
    1                    tomato, peeled seeded and -- chopped
    2      cups          beef stock
      1/2  cup           dry red wine
    1      tablespoon    cognac
    2      tablespoons   Worcestershire sauce
      1/4  lb            mushrooms
    1      tablespoon    butter
    1      tablespoon    canola oil
      1/2  teaspoon      thyme
                         salt and pepper -- to  taste
    8      medium        potatoes
    2      tablespoons   butter
      1/4  cup           milk
           pinch         nutmeg
                         salt and pepper -- to  taste
    1                    egg yolk
 
 1. Grind roast beef 
 2.Brown meat in butter and oil.
 3. Stir in onion and garlic and cook until onion is starts changing color.
 Stir in  mushrooms and cook until liquid has evaporated  4. Season with
 salt and pepper.
 5.  Add cognac and cook over high heat until it evaporates
 6. Add wine and cook until wine has evaporated.
 7. Stir in tomato, broth and thyme. Bring to a boil and simmer covered for
 1 1/2 hour, adding more broth if needed.
 8. Add Worcestershire and cook 10 minutes. Set aside.
 9. Prepare potatoes:
 10 Cook potatoes in their skin. Let cool a little.
 11. Peel potatoes, mash them adding butter, milk, salt, pepper and nutmeg.
 12. Place prepared meat in a baking dish,
 13. Spread potatoes on top
 14. Brush top with egg yolk.
 15. Bake in 350 F oven for 1/2 an hour or until top is golden.
 
 
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