shepherd's pie nov 87

Main course
1 Servings
2 pounds Roast beef
2 larges Onions; finely chopped
Clove garlic; minced
Tomato; peeled seeded and, chopped
2 cups Beef stock
½ cup Dry red wine
1 tablespoon Cognac
2 tablespoons Worcestershire sauce
¼ pounds Mushrooms
1 tablespoon Butter
1 tablespoon Canola oil
½ teaspoon Thyme
  Salt and pepper; to taste
8 mediums Potatoes
2 tablespoons Butter
¼ cup Milk
1 pinch Nutmeg
  Salt and pepper; to taste
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 1½ 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 ½ an hour or until top is golden.

Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #766 by Leon & Miriam Posvolsky <miriamp@...> on Aug 30, 1997

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