Shepherd's Pie - 1

Recipe Ingredients

1 lb	454g / 16oz	Leftover roast beef
2 tablespoons	30ml	Butter or margarine
1 cup	62g / 2.2oz	Onions - finely chopped
1/2 cup	55g / 1.9oz	Carrots - finely chopped
1/2 cup	55g / 1.9oz	Celery - finely chopped
2 tablespoons	30ml	Parsley - finely chopped
3 tablespoons	45ml	Flour
2 tablespoons	30ml	Tomato paste
1/2 cup	118ml	Wine - white, dry
1 1/2 cups	355ml	Chicken stock
1 teaspoon	5ml	Worcestershire sauce
		Pepper - to taste
1 cup	62g / 2.2oz	Corn kernels - fresh or, frozen
2 cups	474ml	Potatoes - mashed
1/2 cup	118ml	Cheddar - sharp, grated

Recipe Instructions

Cut the meat into 1/4" cubes. There should be about 3 cups. Set aside. Heat paste, wine, stock, Worcestershire sauce and pepper, stirring rapidly with Cook 5 minutes longer.

Preheat the oven to 350F.

Put the meat and sauce in a seven-cup baking d y with a spoon/butter knife etc.)

Pipe the potatoes neatly and evenly on to e cheese is melted. If necessary, run the dish briefly under the broiler t

Source:
Home Cooking--July 1996

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