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SHEPHERD'S PIE 
1 lb beef / lamb / veal and pork (mixed)
5 oz chopped onion
3 tablespoons butter or oil
3 cloves garlic, minced
1 1/4 cup stock / gravy / meat jelly
1 teaspoon flour or cornstarch
tomato paste
1 tablespoon Worcestershire sauce, or
1 1/2 teaspoons wine vinegar
thyme, salt, pepper, cayenne
2 lb potatoes
1 cup milk (about)
3 oz butter
1 tablespoon grated dry cheddar
1 tablespoon grated Parmesan

Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns.

Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat.

Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid.

Let it bubble to a rich sauce, adding the various flavorings to taste.

Meanwhile scrub, boil and peel the potatoes.

Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish.

Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.

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Sep 16, 2:34 AM
Neil Ryall says:
Oct 28, 5:13 PM
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Jan 13, 9:36 AM
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