Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Shepherd's Pie Followup-To: rec.food.cooking Date: Wed, 19 Jan 2000 01:59:06 EST Organization: cs.com Lines: 46 Approved: phill@rt66.com Message-ID: <23.6278b7.25b6baba@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39038 Shepherd's Pie Serves: 6 2 lb. Lean Ground Beef 1 cup Onion; Diced 1 cup Carrots; Diced 1 cup Celery; Diced 1 1/2 cup Corn; Fresh or Frozen Salt and Pepper to Taste 1/2 tsp. Ground Nutmeg 8 oz. Beef Broth 2 Tablespoons Butter; Mixed with Flour 2 Tablespoons All-purpose Flour 2 lb. Potatoes; Peeled, Cooked and Mashed Unsalted Butter Brown ground beef in a heavy frying pan over medium heat. Drain excess fat and liquid and return to heat. Add onion, carrot, celery, garlic, salt, pepper and nutmeg. Reduce heat and cook for 10 to 12-minutes or until vegetables are wilted. Add beef broth and increase heat slightly to bring to a boil. Stir in enough of the butter and flour roux to make a thick gravy to bind the filling. Pour the meat filling into a large shallow baking dish about 1 1/2-inches thick and cool. Cover the meat in the baking dish with a thin layer of corn and then top with the hot mashed potatoes. Smooth mashed potato layer out evenly and brush or dot the surface with butter. Bake at 325-F degrees for 35 to 40-minutes until potatoes begin to brown on the top. Serve warm. Need a little luck of the Irish when it comes to boiled potatoes? Put first things first and utilize only the freshest potatoes to peel. After peeling, make sure all potatoes are cut into a common size for consistent cooking throughout. Cover with lightly salted water and keep a tight lid handy. Bring the potatoes to the boil in a covered pot and then start your timer for 20-minutes. Crack the lid to permit the steam a release and reduce heat from high to medium-high. Check with a fork to make sure they're cooked. No resistance to the fork means the potatoes are ready to be drained and mashed. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.