*  Exported from  MasterCook  *
                         HONKY TONK SHEPHERD'S PIE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --------POTATO TOPPING--------------------
    4      lg            Yukon Gold Potatoes, peeled
      1/4  c             Whipping cream
    2      tb            Butter
    2                    Egg yolks
                         Generous pinch nutmeg
                         Salt and pepper
    3      tb            Olive oil
    1      t             Butter
    1      sm            Onion, finely diced
    1      Clove         garlic, crushed
    1      Pinch         chili flakes
    1      md            Carrot, finely chopped
    1      Stalk         celery, finely chopped
    1      Sprig         fresh thyme (1 ts dry)
                         Salt and pepper
  250      g             Lean ground beef
  250      g             Ground lamb
      1/4  c             Chicken or beef stock
    1 1/2  tb            Tomato paste
      1/2  c             Chopped ass'd wild mushrooms
                         oyster --  portobello or
    1      md            Ripe, sliced tomato
   For topping, place potatoes in large saucepan of cold, salted water.
   Bring to boil and simmer partially covered for 20 minutes or until
   very tender. Drain.  Mash in pot until smooth.  Add cream, butter,
   egg yolks, nutmeg, salt and pepper to taste.  Mash until smooth and
   fluffy. Keep warm. For filling, heat 1 tb. oil and butter in large
   skillet over medium-high heat. Add onion, garlic and chili flakes;
   cook 2 minutes. Add carrot, celery, thyme, salt and pepper to taste;
   cook 3 minutes. Set aside in bowl. Add 1 tb. oil to skillet and heat
   over medium-high heat. Add beef and lamb; cook, stirring
   continuously, until meat is no longer pink. Add salt and pepper to
   taste. Discard sprig thyme and any excess fat from pan. Add vegetable
   mixture to meat in pan. Stir in stock and tomato paste. Reduce heat
   and cook covered on low heat 15 minutes, stirring frequently.
   Meanwhile, in separate small frying pan, heat remaining oil over
   medium-high heat. Add mushrooms; cook 2 minutes until soft. Sprinkle
   mushrooms on to bottom of ovenproof casserole dish, about 8 inches
   square. Pour meat mixture over top, spreading evenly.  Place tomato
   slices on meat. Either pipe mashed potatoes over meat mixture using
   piping bag fitted with star tip or spread potatoes over mixture. Bake
   in preheated 375F oven 25 to 30 minutes until potatoes are golden and
   meat mixture is hot. If potatoes are not golden, place under broiler
   2 minutes. Let stand 5 minutes before serving.
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