Pimblett's shepherd's pie
Yield: 4 Servings MMM
Ingredients:
- 6 md Potatoes peeled quartered
- 1/4 c Milk
- 1 tb Butter pn Nutmeg (generous pinch) Salt and pepper MMMMM--------------------------FILLING-------------------------------
- 2 tb Olive oil
- 2 md Onions chopped
- 1 tb Finely chopped parsley
- 1 ts Dried thyme
- 1 ts Dried sage
- 1 lb Ground beef
- 1/4 c Water
- 2 md Carrots finely chopped
- 2 tb All-purpose flour
- 1 Beef bouillon cube
- 1 ts Granulated sugar
- 1 ts Ketchup
- 1 ts Dijon mustard
- 1 ts Worcestershire sauce
Instructions:
Salt and pepper For topping place potatoes in large saucepan of cold salted water. Bring to boil then simmer partially covered 20 minutes or until very tender. Drain. Add milk butter nutmeg salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm. For filling heat oil in large skillet over medium heat. Add onions parsley thyme and sage. Cook 5 minutes or until onions have softened slightly. Add beef and water to pan stirring frequently to break up meat; cook until no longer pink about 3 to 5 minutes. Stir in carrots; cover reduce heat and cook 15 minutes stirring occasionally. Stirring continuously add flour bouillon cube sugar ketchup mustard worcestershire sauce salt and pepper to taste. Cook 5 minutes. Skim and discard any fat. Place meat mixture in buttered ovenproof casserole dish about 9 inches square. Spread potato mixture on top. Score topping using prongs of fork. Bake in preheated 350 degrees F oven 30 to 40 minutes until potatoes are golden brown on top and filling is hot. From Pimblett's Restaurant 263 Gerrard St. E. Toronto Ontario. Source: Toronto Star 08/17/94 From the recipe files of Rosanne Troxel Lenexa Kansas
